2 cups whole almonds
1/4 cup honey
2 teaspoons grated orange zest
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1 cup finely chopped dried apricots
1 cup finely chopped pitted dates
1 cup confectioners’ sugar
Preheat oven to 400°F.
Arrange the almonds on a baking sheet in a single layer and toast in the oven for 10 minutes. Set aside to cool, then finely chop.
Meanwhile, combine the honey, orange zest, cinnamon, allspice, and nutmeg in a medium mixing bowl. Add the chopped almonds, apricots and dates and mix well.
Pinch off rounded teaspoon-size pieces of the mixture and roll into balls. Rinse your hands often, as this is very sticky work. Roll the balls in sugar, then refrigerate in single layers between sheets of waxed paper in airtight containers for up to 1 month. Their flavor improves after ripening for several days.
If you crank up the food processor, this will go very easy. And don’t scorch the almonds.