Fruit & Almond Bites Recipe

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Fruit & Almond Bites Recipe
Fruit & Almond Bites Recipe photo by Taste of Home
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Fruit & Almond Bites Recipe

Read Reviews
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With big handfuls of dried apricots and cherries, almonds and pistachios, we make dozens of no-bake treats you can take anywhere. —Donna Pochoday-Stelmach, Morristown, New Jersey
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 3-3/4 cups sliced almonds, divided
  • 1/4 teaspoon almond extract
  • 1/4 cup honey
  • 2 cups finely chopped dried apricots
  • 1 cup finely chopped dried cherries or cranberries
  • 1 cup finely chopped pistachios, toasted

Directions

Place 1-1/4 cups almonds in a food processor; pulse until finely chopped. Remove almonds to a shallow bowl; reserve for coating.
Add remaining 2-1/2 cups almonds to food processor; pulse until finely chopped. Add extract. While processing, gradually add honey. Remove to a large bowl; stir in apricots and cherries. Divide mixture into six portions; shape each into a 1/2-in.-thick roll. Wrap in plastic; refrigerate 1 hour or until firm.
Unwrap and cut rolls into 1-1/2-in. pieces. Roll half of the pieces in reserved almonds, pressing gently to adhere. Roll remaining half in pistachios. If desired, wrap individually in waxed paper, twisting ends to close. Store in airtight containers, layered between waxed paper if unwrapped. Yield: about 4 dozen.
Health Tip: Per ounce, almonds contain more fiber and protein that any other tree nut.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Fruit & Almond Bites in Simple & Delicious June/July 2016

Nutritional Facts

1 piece: 86 calories, 5g fat (0 saturated fat), 0 cholesterol, 15mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 3-3/4 cups sliced almonds, divided
  • 1/4 teaspoon almond extract
  • 1/4 cup honey
  • 2 cups finely chopped dried apricots
  • 1 cup finely chopped dried cherries or cranberries
  • 1 cup finely chopped pistachios, toasted
  1. Place 1-1/4 cups almonds in a food processor; pulse until finely chopped. Remove almonds to a shallow bowl; reserve for coating.
  2. Add remaining 2-1/2 cups almonds to food processor; pulse until finely chopped. Add extract. While processing, gradually add honey. Remove to a large bowl; stir in apricots and cherries. Divide mixture into six portions; shape each into a 1/2-in.-thick roll. Wrap in plastic; refrigerate 1 hour or until firm.
  3. Unwrap and cut rolls into 1-1/2-in. pieces. Roll half of the pieces in reserved almonds, pressing gently to adhere. Roll remaining half in pistachios. If desired, wrap individually in waxed paper, twisting ends to close. Store in airtight containers, layered between waxed paper if unwrapped. Yield: about 4 dozen.
Health Tip: Per ounce, almonds contain more fiber and protein that any other tree nut.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Fruit & Almond Bites in Simple & Delicious June/July 2016

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Vinbsant User ID: 8887926 250458
Reviewed Jul. 14, 2016

"Amazing:))"

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