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Apricot Rum Balls

http://www.eatingwell.com/recipes/apricot_rum_balls.html

From EatingWell:  November/December 1994

Quick and easy to make, these apricot-based bonbons are perfect for gifts or last-minute bake-sale contributions.

About 2 dozen rum balls | Active Time: 20 minutes | Total Time: 50 minutes

Ingredients

• 10 ounces dried apricots, (1 1/2 cups)
• 2/3 cup hazelnuts, toasted (see Tip)
• 2/3 cup confectioners' sugar
• 1/4 cup light or dark rum
• 2 teaspoons freshly grated orange zest
• 3 ounces bittersweet (not unsweetened) chocolate

Preparation

1. Combine apricots and hazelnuts in a food processor; pulse just until finely chopped. Transfer to a medium bowl. Stir in sugar, rum and orange zest. Roll the mixture into 1-inch balls, arranging them close together in rows on a baking sheet; set aside.
2. Melt chocolate in the top of a double boiler over hot, not boiling, water. Remove the top pan from the heat and let stand for 1 minute to cool slightly. Dip a table knife into the melted chocolate and drizzle it decoratively over the tops of the candies. (Alternatively, spoon the chocolate into a plastic sandwich bag and cut a tiny hole in one corner. Pipe the chocolate over the candies.) Refrigerate until the chocolate has set, at least 30 minutes.

Nutrition

Per rum ball : 87 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 0 mg Cholesterol; 15 g Carbohydrates; 1 g Protein; 2 g Fiber; 9 mg Sodium; 170 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1/2 fat

Tips & Notes

• Make Ahead Tip: Refrigerate in an airtight container for up to 1 week.

• Tip: To toast hazelnuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.