Yemenite Haroset Truffles for Passover

Haroset is a fruit and nut mixture that reminds us of the mortar our forefathers used when they were slaves in Egypt. Jews all over the world make it with whatever is local. For Jews of Eastern European extraction, that means walnuts and apples, a little sweet wine, and I add cinnamon and honey. But whatever you do toast the nuts!

For an unusual presentation, try my Yemenite Haroset Truffles from my cookbook, COOKING JEWISH. They are so sweet, spicy, and festive, they really belong on the dessert table, but I like to serve them during the Seder, where they won’t get lost amidst that ostentatious display of sponge cakes, tortes, cookies, and pastries. (Ah yes, poor us. No bread for a week. Thus we remember the sufferings of our ancestors!) Recently I made these truffles on FOX TV in Atlanta. To view the podcast click here.

And now here's the recipe:

Yemenite Haroset Truffles

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

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