14
09 Dec 11 at 2 pm
Reblog

Sugarplums

Source - http://cookie-talk.com/2011/12/08/day-4-of-bakers-dozen-sugarplums/

Adapted from Alton Brown

Yield: About 60

Difficult: Easy

Prep time: About 30 to 45  minutes (not sure why the recipe online says 13 hours…must be a typo)

  • 6 ounces slivered almonds, toasted
  • 4 ounces dried plums
  • 4 ounces dried apricots
  • 4 ounces dried figs
  • 1/4 cup powdered sugar
  • 1/4 teaspoon anise seeds, toasted
  • 1/4 teaspoon fennel seeds, toasted
  • 1/4 teaspoon caraway seeds, toasted
  • 1/4 teaspoon ground cardamom
  • Pinch kosher salt
  • 1/4 cup honey
  • 1 cup coarse sugar

1. Place the dried fruit and nuts in a food processor and pulse until small but not combined fully.

2. Add the powdered sugar, spices, and honey. Pulse until moist and mixture comes together.

3. Scoop into small 1/4 ounce balls and roll in hand to compress. Then roll in sugar.

4. You are done! Store in an airtight container for up to a week.

Sugarplums
Source - http://cookie-talk.com/2011/12/08/day-4-of-bakers-dozen-sugarplums/
Adapted from Alton Brown
Yield: About 60
Difficult: Easy
Prep time: About 30 to 45  minutes (not sure why the recipe online says 13 hours…must be a typo)
6 ounces slivered almonds, toasted
4 ounces dried plums
4 ounces dried apricots
4 ounces dried figs
1/4 cup powdered sugar
1/4 teaspoon anise seeds, toasted
1/4 teaspoon fennel seeds, toasted
1/4 teaspoon caraway seeds, toasted
1/4 teaspoon ground cardamom
Pinch kosher salt
1/4 cup honey
1 cup coarse sugar
1. Place the dried fruit and nuts in a food processor and pulse until small but not combined fully.
2. Add the powdered sugar, spices, and honey. Pulse until moist and mixture comes together.
3. Scoop into small 1/4 ounce balls and roll in hand to compress. Then roll in sugar.
4. You are done! Store in an airtight container for up to a week.
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