Fruit & Almond Bites
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
Total TimePrep: 40 min. + chilling
Makesabout 4 dozen
- 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
- 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.
Health Tip: Per ounce, almonds contain more fiber and protein that any other tree nut.
Editor's NoteTo 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.
Nutrition Facts1 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.
Originally published as Cherry, Apricot, Pistachio, Marzipan Bites in Simple & Delicious June/July 2016
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