Victorian sugarplums

Prep 30 min
Total 45 min
Makes 36

Almonds and assorted dried fruits are the base of these bite-sized sparkly, sweet gems.



2 cups
slivered almonds
1/4 cup
1/4 tsp
fennel seeds, finely chopped
1/4 tsp
anise seeds, finely chopped
1/4 tsp
1/8 tsp
1 cup
2/3 cup
finely chopped dried apricots
2/3 cup
finely chopped dried prunes
2/3 cup
finely chopped dried dates
2/3 cup
coarse or granulated sugar


  • TOAST almonds in an extra-large frying pan over medium, about 5 min. Let cool, 10 min, then finely chop.
  • STIR honey with fennel, anise, cardamom and salt in a large resealable zip-lock bag until combined. Add almonds, icing sugar, apricots, prunes and dates. Seal bag and knead until thoroughly mixed.
  • POUR coarse sugar into a medium bowl. Scoop out 1-tbsp portions of nut mixture. Use lightly damp hands to roll into balls. Toss in sugar until coated. Sugar plums will keep well in a resealable container for up to 2 weeks.
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Calories 91
Protein 2 g
Carbohydrates 16 g
Fat 3 g
Fibre 1 g
Sodium 10 mg

Meringue swirls

Issue: December 2015

Written by:

Photo credit: Photo, Erik Putz.

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