- 1 package (7 ounces) dried pitted Mediterranean apricots
- 24 whole almonds, toasted
- 4 ounces white candy coating
- Stuff each apricot with an almond. In a microwave, melt candy coating; stir until smooth. Dip each apricot halfway in coating, allowing excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate for 15 minutes or until set. Store in the refrigerator. Yield: 2 dozen.
Originally published as Almond Apricot Dips in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p75
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Reviewed Dec. 29, 2012
"I have made dipped dried apricots for many years, dipping one half in white coating and the other in chocolate....not coating the entire apricot, just the edges....the whole almond was a new twist and LOVED by everyone!"