Sugar Plums

[nverland]

Sugar Plums

2 cups (500 ml) whole almonds
1/4 cup (60 ml) honey
2 Tbs (30 ml) grated orange zest
2 tsp (10 ml) ground cinnamon
1/2 tsp (2 ml) ground allspice
1/2 tsp (2 ml) freshly ground nutmeg
1 cup (250 ml) finely chopped prunes
1 cup (250 ml) finely chopped dried apricots
1 cup (250 ml) finely chopped pitted dates
1 cup (250 ml) powdered (confectioner’s) sugar

Spread the almonds on a baking sheet and toast in a preheated
400F (200C) oven for 10 minutes. Cool and chop finely. Combine
the honey and spices in a mixing bowl. Add the chopped almonds,
prunes, apricots, and dates, mixing well to combine. Roll the
mixture into balls the size of small walnuts, wetting your hands
as necessary because the mixture is very sticky. Roll the balls
in powdered sugar and place in an airtight container with wax
paper separating layers. Refrigerate for up to one month. Makes
about 6 dozen.