Recipe originally from Alton Brown/Good Eats. It is important to use high quality spices.
- 6 ounces slivered, blanched almonds, toasted
- 4 ounces dried plums or prunes
- 4 ounces dried apricots
- 4 ounces dried figs
- 1/4 teaspoon ground toasted anise seed
- 1/4 teaspoon toasted ground fennel seed
- 1/4 teaspoon toasted ground caraway seeds
- 1/4 teaspoon ground cardamom
- about 1/4 cup powdered sugar
- big pinch of kosher salt
- 1/4 cup honey
- 1 cup coarse raw sugar or other decorative sparkling sugar
Serves / Yields
Toast the almonds. Put the almonds, plums, apricots, and figs into the bowl of a food processor & pulse 20-25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
Toast and grind the seeds.
Sprinkle the powdered sugar, toasted and ground seeds, cardamom, and salt over the nut and fruit mixture in the food processor and pulse 4 to 6 times to combine. Dump in a bowl and pour honey over the mix. Using gloved hands, mix & knead until well combined.
Scoop the mixture into 5/8-ounce portions and roll into balls. Put the balls on tray and leave uncovered until ready to serve. Optionally, roll in the coarse sugar prior to serving.
May be stored in the open for a week, or an airtight container for up to a month.
If you want to reduce the sugar content, they are also good without the coarse sugar coating, but not as attractive.