Instructions: Keeps 4-6 weeks under refrigeration.

The apricot petit fours are a favourite Sephardi Chanukkah dish.

Put the apricots and sugar into the food processor and process until a smooth paste is formed. Turn into a bowl, then form into 1 inch (2.5 cm)

balls and roll in the granulated sugar. Press a whole pistachio into the top of each ball. Leave uncovered at room temperature for 2 days to allow the surface to dry out. Serve in tiny papaer cases.

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