Try this Apricotina (Apricot Drops) recipe, or contribute your own.
Suggest a better descriptionWipe 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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Serving Size: 1 Batch (239g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 598 | ||
Calories from Fat: 10 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 2 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.4mg | 1 % | |
Potassium 2603.2mg | 69 % | |
Total Carbohydrate 155.3g | 46 % | |
Dietary Fiber 16.4g | 65 % | |
Sugars, other 139g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 598
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