Apricotina (Apricot Drops) Recipe




Apricotina (Apricot Drops) Ingredients

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

A Recipe for
Apricotina (Apricot Drops)

 

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Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.




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Apricotina (Apricot Drops)

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Apricotina (Apricot Drops) Directions

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.

Serves: 1

 

 

 

 

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Apricotina (Apricot Drops) Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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