Sugarplums

Put the almonds, cashews, plums, apricots, and figs into the bowl of a food processor and pulse 25+ times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.

Toast the spices and then grind.

Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.

Scoop the mixture using a 2-teaspoon scoop (makes a 1″ ball) and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.

The sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.