Apricotina Apricot Drops
Ingredients| 1/2 lb dried apricots 1 icing sugar 1 a few pistachio nuts - (opt l.) |
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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.
Servings:
1
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