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Recipe Name: Apricotina (apricot Drops) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Preparation Time:
Number of Servings: 1

1/2 Pound(s) Dried apricots
Icing sugar
A few pistachio nuts
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. From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 547
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 22.7mg
Potassium: 2635.4mg
Carbohydrates: 142.1g
Fiber: 16.6g
Sugar: 121.2g
Protein: 7.7g

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