Sugarplums
2 cups whole almonds
1-1/2 cups dried apricots
1-1/2 cups dried plumbs (prunes)
2 teaspoons grated orange zest
1/3 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 cup confectioners' sugar
Preheat oven to 400. Arrange almonds on a baking sheet in a single layer and toast in oven for ten minutes. Let cool. Add all ingredients, except sugar, to a food processor and pulse to chop and combine, process in two patches if necessary. Pinch off rounded teaspoon-sized pieces of the mixture and roll into balls and dredge balls in sugar. These can be stored and refrigerator in single layers between sheets of wax paper in an airtight container for up to one month. Makes about six dozen.
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