Moroccan Haroset Truffles with Almonds and Fruits

1. 1

   Place the almonds in a food processor with a steel blade, and pulse until finely ground.

2. 2

   Add the dates, apples, 1 teaspoon of the cinnamon, and the ginger, and continue pulsing until the apples are chopped fine and the mixture comes together.

3. 3

   You might have to do this in two batches.

4. 4

   Cover, and refrigerate overnight.

5. 5

   The next day, shape the mixture into balls the size of large marbles.

6. 6

   Put about 1/2 cup cinnamon in a bowl, and roll the balls in it.

7. 7

   Serve two per person.

8. 8

   Algerian haroset balls use 1/2 pound dried figs, 1/2 pound dried pitted dates, 1 cup walnuts, 1/4 cup dry red wine, 1/2 teaspoon cinnamon, 1/4 teaspoon freshly grated nutmeg, and sugar to taste, pulsed in a food processor, then rolled into balls.

* Per serving · 4 servings · Values may vary.

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