Apricot Almond Truffles - cooking recipe

Ingredients

1/2 cup almonds, whole unsalted
1 1/2 cups dried apricots (preferably Turkish)
1 tablespoon honey (preferably raw)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
3 ounces dark chocolate, chopped

Preparation

Toast almonds in a dry skillet over medium high heat for 5 minutes; set aside to cool.
Process almonds in a food processor, pulsing until coarsely chopped; add apricots, honey, cinnamon, ginger, and salt processing until everything is finely chopped and sticks together, about 45 seconds.
Using your hands roll mixture into round balls (about a heaping teaspoon each) and place on a baking sheet lined with waxed paper.
Melt half the chocolate in a double boiler; stir in remaining chocolate, stirring to melt.
Roll balls in chocolate to coat and place back on baking sheet.
Refrigerate until set, about 15 minutes; store at room temperature.