Apricot Rum Balls

November/December 1994

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

Apricot Rum Balls

Makes: About 2 dozen rum balls

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  • 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


  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.

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.


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.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1/2 fat

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