<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/24608ea4-ce59-47fb-9059-844f2f3e3961/6CDDABC6-0553-4489-857A-75CD9FEE6A36/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://linda.kovacevic.nl/archives/257-Apricotina-dried-apricot-balls-with-pistachio-filling.html" href="http://linda.kovacevic.nl/archives/257-Apricotina-dried-apricot-balls-with-pistachio-filling.html" style="font-size: 11px;">linda.kovacevic.nl</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://linda.kovacevic.nl/archives/257-Apricotina-dried-apricot-balls-with-pistachio-filling.html"><BR /><DIV> <STRONG>Apricotina</STRONG> (from the Dutch version of The New Book of Middle Eastern Food by Claudia Roden)</DIV> <BR /><DIV> <EM>makes about 50</EM></DIV> 1 ½ tbs pistachio's, finely chopped 1 ½ tbs caster sugar 500 g (1 lb) dried apricots some tbs icing sugar more icing sugar<BR /><DIV> pistachio's</DIV> Mix the chopped pistachio's and the caster sugar together, set aside. Process the apricots in a foodprocessor. Add some tablespoons of icing sugar. Knead by hand until well mixed (wet your hands a bit from time to time to prevent sticking). Roll the apricot puree into a small ball, press in the middle with your finger in order to create a depression to put a little bit of the pistachio mixture inside. Cover the filling and roll into a ball. Roll the ball in icing sugar and press a pistachio into it. Repeat with the rest of the apricot puree. Allow to dry for a night. </blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://linda.kovacevic.nl/archives/257-Apricotina-dried-apricot-balls-with-pistachio-filling.html"><A href="http://linda.kovacevic.nl/uploads/Apricotinadt.jpg" class="serendipity_image_link"><IMG height="450" width="450" alt="" src="http://linda.kovacevic.nl/uploads/Apricotinadt.jpg" class="serendipity_image_center" /></A> The spina</blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/6CDDABC6-0553-4489-857A-75CD9FEE6A36/blog/" title="blog or email this clip"><img src="http://content7.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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