10 oz dried apricots; or peaches,7 oz/cup
2/3 cup hazelnuts, or walnuts, almonds, or pecans
2/3 cup sugar, powdered
2 tsp grated orange zest
2 tbsp orange juice, or rum
3 oz bittersweet chocolate
Procedures : Toast nuts: Preheat oven to 350 F. Spread nuts in shallow pan and bake 5-10 minutes. Pulse apricots and nuts in food processor just until finely chopped.
Place mixture in bowl, stir in sugar, orange zest, and orange juice. Roll mixture into 1″ balls and arrange close together in shallow pan.
Melt chocolate in glass measuring cup in microwave on High for about 1 minute. Drizzle chocolate over tops of candies, or spoon chocolate in plastic sandwich bag, cut tiny hole in one corner, and pipe chocolate over candies