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Truffles, Yemenite Charoset (P, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Yield: 16 to 20

3/4 cup pecans, toasted
3/4 cup sliced almonds, toasted
2 oz. dates, pitted and cleaned of pit debris
2 oz. figs, dried
2 oz. raisins
2 oz. apricots, dried
2 tablespoons honey
1 1/2 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/8 teaspoon cloves, ground
1/8 teaspoon cumin, ground
1 tablespoon orange liqueur

2 oz. almonds, ground fine

Process pecans and almonds in food processor until finely chopped. Remove. Process dried fruit with honey and spices until smooth. Add nuts and liqueur and process until well combined.

Form into balls 1" to 1-1/2" in diameter. Roll in ground almonds and place into individual foil or paper fluted candy truffle cups.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A