| 1 | Wipe apricots with a damp cloth. |
| 2 | Do not soak or wash them, as this would make them too moist. |
| 3 | Mince or chop them very finely. |
| 4 | 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. |
| 5 | Shape into marble-sized balls. |
| 6 | Roll them in confectioners" sugar and let them dry overnight. |
| 7 | You can insert half a bright green pistachio nut on top to offset the rich orange of the apricots. |
| 8 | a splendid variation is stuffed apricotina. |
| 9 | Use 1 tb. ground almonds or finely chopped pistachios mixed with 1 heaping tsp. sugar. |
| 10 | Make a small hole in the center of each apricotina. |
| 11 | Put in a little of the filling, close the hole again, and roll in confectioners" sugar. |
| 12 | from _a book of middle eastern food_ by claudia roden. |
| 13 | New york: random house, inc., 197Pg. |
| 14 | 42Isbn 0-394-71948-4 |
