Sugarplums
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
20
ingredients
- 160 g whole almonds or 160 g hazelnuts
- 2 tablespoons honey
- 1 teaspoon orange zest, grated
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄2 cup dried apricot, finely chopped
- 1⁄2 cup seeded dates, finely chopped
- 2 2 teaspoons hazelnut oil or 1 neutral flavored oil
- 1⁄2 cup icing sugar
directions
- Preheat oven to 180°C.
- Place nuts on a baking tray and toast in the oven for about 10 minutes, then cool.
- Process nuts in a food processor until quite fine, but not to dust.
- Add remaining ingredients except the oil and the icing sugar.
- Pulse a few times to mix.
- Turn mix into a bowl and rub your hands with a little of the oil.
- Note to self: now is not the time to answer the phone.
- Pinch of walnut sized pieces and roll into balls (you will need to re-oil your hands at least twice during this process as the mixture is very sticky).
- Sift the icing sugar over the rolled balls, enough to coat well.
- Store in an airtight container.
- Refrigerate in hot weather.
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RECIPE SUBMITTED BY
Kate in Katoomba
Australia
I live in Australia, in the Blue Mountains (a national park the size of Belgium) and I really enjoy all things to do with food (especially the eating part). I used to work in theatre and casting in the UK, but now work in an antique/discerning junk shop in Australia. I enjoy collecting out of print and old church cook books and have way too many. I can't stand bad traffic, people who sniff, or white plastic garden furniture! If I had a month off I would most likely be asleep a lot of the time or eating dark chocolate, but If I had absolutely no responsibilities, you could find me at the Musee D'Orsay in Paris looking at the pictures.