| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Desserts, Fruits |
1 |
Batch |
INGREDIENTS
| 1/2 |
lb |
Dried apricots |
|
|
Icing sugar |
|
|
A few pistachio nuts (opt'l.) |
INSTRUCTIONS
Wipe apricots with a damp cloth. Do not soak or wash them, as this would
make them too moist. Mince or chop them very finely. Add a few tablespoons
confectioners' sugar to taste, and knead thoroughly by hand, wetting your
hands from time to time to make a smooth, soft, slightly moist paste. Shape
into marble-sized balls. Roll them in confectioners' sugar and let them dry
overnight. You can insert half a bright green pistachio nut on top to
offset the rich orange of the apricots.
A splendid variation is stuffed apricotina. Use 1 tb. ground almonds or
finely chopped pistachios mixed with 1 heaping tsp. sugar. Make a small
hole in the center of each apricotina. Put in a little of the filling,
close the hole again, and roll in confectioners' sugar.
From _A Book of Middle Eastern Food_ by Claudia Roden. New York: Random
House, Inc., 1974. Pg. 423. ISBN 0-394-71948-4. Typed for you by Cathy
Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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