Cooking Jewish with Judy Bart Kancigor serves Haroset Truffles during Seder

Judy Bart Kancigor grew up in a large, loving Jewish family in Brooklyn and Long Island. She decided to share her memories both of the food and tradition in her book Cooking Jewish. As Judy says, "you don't have to be Jewish to cook Jewish!" Today she sharers her recipe for Yemenite Haroset Truffles, a fruit and nut mixture dessert that you can serve during Seder. Listen to her talk with Tonia by clicking on the link below...

Yemenite Haroset Truffles

Ingredients

1/3 cup (2 ounces) pitted dates
1/3 cup (2 ounces) dried figs
1/3 cup (2 ounces) raisins
1/3 cup (2 ounces) dried apricots
2 1/2 tablespoons honey
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground cumin
3/4 cup toasted coarsely chopped pecans
3/4 cup slivered almonds, toasted
1 1/2 tablespoons orange liqueur

FOR THE COATING
1/2 cup slivered almonds, toasted and finely ground

Instructions
 
1. Combine the dried fruit, honey, and spices in a food processor and pulse until smooth. Add the pecans, slivered almonds, and orange liqueur, and process until well combined.
2. Form the mixture into balls 1 to 1 1/2 inches in diameter. Roll them in the ground almonds, and place them in individual fluted foil or paper candy cups. Refrigerate, covered, until firm, at least 3 hours. These will keep for up to 5 days in the refrigerator.

Makes 16 to 20