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1 cup dried apricots, about 170 g
2 tbsp apricot jam
2 tbsp rum, brandy or orange liqueur
1 cup toasted almonds, whole, slivered or sliced
1 1/2 cups desiccated coconut, about 1/2 200-g bag
Place apricots, jam, rum and almonds in a food processor. Pulse, scraping down sides as needed, until almonds are finely chopped and mixture forms a mass. Place coconut into a shallow dish or plate.
Using wet fingers, form scant tablespoonfuls of mixture into 1 inch (2.5 cm) balls. Roll balls in coconut, firmly pressing in shreds. For ease in rolling, rinse fingers occasionally as they become sticky. Place on a baking sheet with sides or a large plate. When all are formed and rolled in coconut, refrigerate until firm, about 1 hour. Then transfer to a container, separating layers with waxed paper, and cover tightly. Snowballs will keep well, refrigerated, for at least 1 month or they can be frozen.
Calories 82, Protein 1.7g, Carbohydrates 8.8g, Fat 4.9g, Fibre 1.2g, Sodium 13mg.
Here's a tangy not-too-sweet treat that's a welcome change from rich holiday baking. It's a great way to use up any type of almonds left from other baking.