INGREDIENTS

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

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”