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- Makes 14 Sugarplums
- Prep & cook time 30 minutes
- Oven 350° degrees F (for toasting walnuts)
- ½ cup California prunes
- ½ cup pitted dates
- ½ cup toasted walnuts
- ½ cup apricots
- ¼ cup dried cranberries
- ¼ cup almond flour
- 2 tablespoons honey
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- 1 pinch fine sea salt
- ½ cup milk chocolate chips (optional)
- ½ cup coarse sugar or decorating sugar (substitute colored coarse sugar for extra festivity)
Preheat the oven to 350° F
Spread the nuts out in a single layer on a sheet pan
Place the sheet pan in the oven for 8 minutes
Remove and allow to cool
In a food processor put the prunes, walnuts, dates, apricots and cranberries and pulse until the ingredients are chopped into small, even pieces. Stop before the mixture becomes a ball.
Add the almond flour, honey, cinnamon, cardamom, cloves, salt and chocolate chips. Pulse several times (scrape down the sides as necessary) until the ingredients are fully combined and the mixture will hold itself together when rolled into a ball. Do not over mix, you should still see some texture from the fruit & nuts.
Line a tray with wax or parchment paper.
Scoop the mixture into heaping 1 tablespoon portions and roll into 1 inch balls, and place on the paper.
Roll the sugarplums in the coarse sugar just before serving.
Store at room temperature in a covered container for up to 1 week. Or, refrigerate in an airtight container for up to 1 month.
A fun presentation idea.
Credit: Better Homes & Garden
Excerpt from Penny & Rose's version of
Of twinkling lights and red ribbon bows
The children were quiet, not even a peep!
While visions of sugarplums danced in their sleep'