Victorian sugarplums

9

PREP TIME

30 min

TOTAL TIME

45 min

Makes

36

Victorian sugarplums

Photo, Erik Putz.

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


Ingredients

  • 2 cups slivered almonds
  • 1/4 cup honey
  • 1/4 tsp fennel seeds , finely chopped
  • 1/4 tsp anise seeds , finely chopped
  • 1/4 tsp cardamom
  • 1/8 tsp salt
  • 1 cup icing sugar
  • 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

Instructions

  • 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.

Meringue swirls

Nutrition (per serving)

  • Calories
  • 91,
  • Protein
  • 2 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 3 g,
  • Fibre
  • 1 g,
  • Sodium
  • 10 mg.
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