Every Thursday on the Good Food Blog we share a recipe from our archives.
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About 4 dozen candies
1 1/3 cups pitted dates
2/3 cup apricots
1 cup almonds, toasted
1/3 cup raw pistachios
1/3 cup candied ginger
2 tablespoons grated orange zest
About 2 tablespoons fresh lemon juice or brandy
Demerara sugar, turbinado sugar or confectioner’s sugar (optional)
Line a baking sheet with waxed paper.
Place the dates, apricots, nuts, ginger, and orange zest in a food processor and process until finely minced. Add just enough lemon juice or brandy to enable the mixture to stick together and process to blend.
Shape the mixture into 1 inch balls and roll in sugar to coat evenly, if edsired. Place on the prepared baking sheet and let airdry until no longer sticky, 1-2 hours.
Store in airtight container with waxed paper and layer the balls in between the sheets. Refrigerate up to 2 weeks.