| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | California | Almonds, Desserts | 24 | Servings |
INGREDIENTS
| 1 | c | Whole natural almonds; toasted * |
| 6 | oz | Mixed dried fruit bits |
| 1 1/2 | ts | Honey |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1 1/2 | tb | Orange-flavored liqueur |
INSTRUCTIONS
Place almonds in bowl of 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 palms 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 an attractive tin or box. Recipe can be doubled. Servings: 24 balls * 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. See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
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