In a large dry skillet over medium-high heat, toast the almonds, stirring often until they begin to turn golden and aromatic. Remove from heat and allow to cool to room temperature.

Once cool, place the almonds, plums/prunes, cherries, apricots, currants and cranberries in the bowl of a food processor. Plus the mixture until it becomes granular and is holding together. Do not allow the mixture to become a ball by over processing.

Place the anise seeds, fennel seeds, caraway seeds and ground cardamom into the large dry skillet. Over medium-high heat allow the spices to lightly toast (1-2 minutes), while stirring constantly. They will become aromatic. Remove from heat.

In a large mixing bowl, combine the confectioners’ sugar, spices and salt. Either sift to combine fully or whisk together.

Add the fruit-nut mixture and honey to the mixing bowl. With damp hands, mix all the ingredients together until fully combined.

Place the decorating or sparkling sugar(s) in a bowl (or multiple bowls if using different colors). Scoop a heaping teaspoon of the fruit mixture and roll gently between the palms of your hands to form a ball. Gently roll the ball in the coarse sugar and place on a cooling rack to dry for a few hours (the balls will be a bit tacky in texture when first rolled; they are edible then but slightly sticky).