| 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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Nutrition (calculated from recipe ingredients)
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Calories: 547
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 22.7mg
Potassium: 2635.4mg
Carbohydrates: 142.1g
Fiber: 16.6g
Sugar: 121.2g
Protein: 7.7g