Sugar Plums

http://www.cbc.ca/stevenandchris/2011/12/sugar-plums.html

1 tbsp brandy
pinch saffron
2 cups almonds, chopped
1/4 cup honey
2 tsp orange zest, grated


1 1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp freshly grated nutmeg
1 cup dried apricots, finely chopped
1 cup pitted dates, finely chopped
1 cup gluten-free icing sugar plus extra for dusting

Soak saffron in brandy overnight. Preheat oven to 400 F. Arrange almonds on a baking sheet in a single layer and toast in oven for 10 minutes. Set aside to cool.
Combine honey, orange zest, cinnamon, allspice and nutmeg in a small bowl. Mix spice mixture with almonds, apricots and dates in a large bowl. Add liquid from saffron-brandy mixture. Mix well.
Pinch off rounded teaspoon-sized pieces of mixture and roll into balls. Dust "sugar plums" with powdered sugar and refrigerate in single layers between sheets of wax paper in airtight containers for up to one month.