Nutrition per serving may change if servings are adjusted.
10 ounces dried apricots, (1½ cups)
⅔ cup hazelnuts, toasted (see Tip)
⅔ cup confectioners’ sugar
¼ cup light or dark rum
2 teaspoons freshly grated orange zest
3 ounces bittersweet (not unsweetened) chocolate
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.
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.
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.