Apricotina (Apricot Drops) Recipe

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Apricotina (Apricot Drops) Recipe

 



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Apricotina (Apricot Drops)

 

Ingredients

1/2 lb dried apricots
1 icing sugar
1 a few pistachio nuts - (opt'l.)



 

Preparation

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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