Almond Apricot Balls Food

ALMOND APRICOT BALLS

Steps:

• Cream butter and sugar until light and fluffy.
• Add egg yolk and vanilla; mix well.
• Add sifted dry ingredients gradually; mix.
• Mold into small balls.
• Dip balls into lightly beaten egg white and roll in chopped nuts and coconut.
• Place on greased cookie sheets and press top of each cookie gently with thumb.
• Bake at 300° for about 24 minutes.
• While cookies are still warm, fill centers with apricot preserves.
• If desired, dust with confectioners' sugar.

APRICOT ALMOND CHOCOLATE BALLS

Steps:

• In food processor, process apricots, almonds and chocolate until very finely chopped.
• In medium saucepan over medium-high heat, cook sugar and water until soft ball stage, approximately 240°F (approximately 10 minutes).
• Stir in apricot mixture and cool.
• Squeeze mixture together with hands to form firm ball.
• Using approximately 1 Tbsp of mixture, form into 1-inch balls.
• Roll in powdered sugar.
• Place in candy cups or serve as desired.

HEALTHY STUFFING BALLS

Steps:

• Heat oven to 200C/180C fan/gas 6. Gently heat the oil in a shallow saucepan then add the onion, celery and garlic. Keep everything sizzling on a medium heat for 15 mins until soft. Tip into a food processor with the rest of the ingredients, except the egg, plus a small pinch of salt, if you like. Pulse until everything is chopped, then add the egg and pulse until combined. Use wet hands to roll the mixture into walnut-sized balls, then place on a baking sheet lined with baking parchment.
• Bake in the oven for 25-30 mins until golden and hot through. Will freeze for up to three months; defrost fully before reheating.