Apricotina (apricot drops)
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Apricotina (apricot drops)
  Apricots  
Last updated 6/12/2012 1:04:56 AM. Recipe ID 29667. Report a problem with this recipe.
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      Title: Apricotina (apricot drops)
 Categories: Desserts, Fruits
      Yield: 1 Batch
 
    1/2 lb Dried apricots
           Icing sugar
           A few pistachio nuts
           -- (opt'l.)
 
  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.
  




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Recipe ID 29667 (Apr 03, 2005)

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