Quick and easy to make, these apricot-based bonbons are perfect for gifts or last-minute bake-sale contributions. Source: EatingWell Magazine, November/December 1994

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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.

Nutrition Facts

87 calories; 3 g total fat; 0.7 g saturated fat; 9 mg sodium. 170 mg potassium; 14.7 g carbohydrates; 1.5 g fiber; 11 g sugar; 0.9 g protein; 149 IU vitamin a iu; 4 mcg folate; 16 mg calcium; 5 mg magnesium;