Recipe Ingredients:
- 1
pound (450 grams)
tenderized dried
apricots
- 3-1/2
pound (1.75 kilograms
/7-3/4 cups) granulated
sugar, plus extra
for coating
-
2 ounces (50grams
/1/2 cup) blanched
pistachios
Put the apricots
and sugar into the
food processor and
process until a
smooth paste is
formed. Turn into
a bowl, then form
into 1-inch (2.5-cm)
balls and roll in
the granulated sugar.
Press a whole pistachio
into the top of
each ball. Leave
uncovered at room
temperature for
2 days to allow
the surface to dry
out. Serve in tiny
paper cases.
Keeps
4 to 6 weeks under
refrigeration.
Makes
48 servings. |
