Apricotina - dried apricot balls with pistachio filling

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	Apricotina - dried apricot balls with pistachio filling

skydv

12-5-2008 9:46 AM

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The</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/"><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.
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