Servings: 12 balls Golfball size
1 cup whole natural almonds, toasted *
1/2 cup sundried raisins
1 package (6 ounces) mixed dried fruit bits
2 1/2 teaspoons honey
1 tablespoon ginger shaved
1/2 teaspoon cinnamon
!/2 cup coconut shredded
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
2 tablespoon orange juices
Place almonds in bowl of food processor fitted with steel blade;
process until finely chopped.
Add fruit, honey, cinnamon and nutmeg.
Pulse on and off a few times, then process to make a rough paste.
Process to make a firm, sticky paste. (Add more orange juice, a few drops at a time, if needed to make a slightly moist dough.)
Shape into 1-inch balls, rolling between palms of hands.
Pack loosely in airtight container with waxed paper between layers.
Roll in shredded coconut.
Serve as confections or as dessert with coffee or tea. These make a nice gift, packed in an attractive tin or box. Recipe can be doubled.
* To toast almonds, spread in an un-greased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Keep your eye on it. Note that almonds will continue to brown slightly after removing from oven.
All recipes by Chef Eddy Resident Chef Health and fitness Talk