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Spiced Almond-Apricot Truffles

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Makes about 15 1-inch truffles 1x

Time about 55 minutes, mostly unattended

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  • 1/2 cup sliced or slivered blanched almonds, lightly toasted and cooled
  • 1 cup dried apricots (about 6 ounces), roughly chopped
  • 3/4 teaspoon ground cinnamon or cardamom
  • 1 teaspoon finely grated zest plus 2 teaspoons juice from 1 lemon
  • 2 1/2 teaspoons water
  • 3/4 teaspoon vanilla extract
  • Salt


  1. In a food processor or mini chopper, pulse the almonds until very finely ground, about five 3-second pulses. Remove 1/4 cup of the ground almonds to a wide, shallow bowl, and set aside.
  2. Add the apricots, cinnamon or cardamom, lemon zest and juice, water, vanilla, and a tiny pinch of salt to the workbowl and process until the mixture is very finely chopped, uniform and cohesive, pulsing and stopping to scrape down the sides of the workbowl as necessary. Scrape the mixture into a bowl.
  3. Dampen your hands and roll scant 1-tablespoon portions of the apricot mixture into roughly 1-inch balls, gently pressing as you roll to help them cohere (you should have about 15).  Working with three or four at a time, roll the balls in the reserved ground almonds, pressing gently to help them adhere.  Place the truffles on a plate to rest (to firm up and dry out slightly), at least 45 minutes, before serving. (Truffles will keep in an airtight container at room temperature for about a week).

— Recipe developed by Adam Ried