Apricot jujubes

Yield: 1 batch

Measure Ingredient
8 ounces Dried apricots
\N \N Approximately 1/2 teacup icing sugar
1 tablespoon Ground coriander
2 \N OR
3 tablespoons Rum or brandy
\N \N Shelled pistachio nuts

Use soft, preferably sun-dried apricots. The authors feel that Iranian, Afghani or Israeli are the best.

Put the apricots through a mincer or food processor until they are finely chopped. Place in a mixing bowl, add the icing sugar slowly, a little at a time, and knead with your hands until it is fairly stiff. Add the coriander and rum or brandy. The mixture should be moist but not sloppy. Shape into marble-sized balls, roll in the remaining icing sugar and place a peeled pistachio nut in the center of each ball. Leave overnight to dry and then store in airtight tins or boxes. Put them in individual paper cases if you have any.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-05-95

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