Place almonds in food processor fitted with steel blade; process until finely chopped. Add fruit, honey, cinnamon and nutmeg. Pulse on and off a few times, then process to make a rough paste. Add liqueur and process to make a firm, sticky paste. (Add more liqueur, a few drops at a time, if needed to make a slightly moist dough.)
Shape into 1-inch balls, rolling between palm of hands. Pack loosely in airtight container with waxed paper between layers. Serve as confections or as dessert with coffee or tea. These make a nice gift. Packed in attractive tin or box. Recipe can be doubled.
To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
