Moroccan Haroset Truffles with Almonds and Fruits

• 1 pound almonds
• 1 pound pitted dates
• 2 apples, peeled, cored, and quartered
• 1 teaspoon plus 1/2 cup ground cinnamon
• 1/4 teaspoon powdered ginger

1. Place the almonds in a food processor with a steel blade, and pulse until finely ground.
2. Add the dates, apples, 1 teaspoon of the cinnamon, and the ginger, and continue pulsing until the apples are chopped fine and the mixture comes together.
3. You might have to do this in two batches.
4. Cover, and refrigerate overnight.
5. The next day, shape the mixture into balls the size of large marbles.
6. Put about 1/2 cup cinnamon in a bowl, and roll the balls in it.
7. Serve two per person.
8. Algerian haroset balls use 1/2 pound dried figs, 1/2 pound dried pitted dates, 1 cup walnuts, 1/4 cup dry red wine, 1/2 teaspoon cinnamon, 1/4 teaspoon freshly grated nutmeg, and sugar to taste, pulsed in a food processor, then rolled into balls.

almonds, dates, apples, ground cinnamon, powdered ginger

Taken from www.epicurious.com/recipes/food/views/moroccan-haroset-truffles-with-almonds-and-fruits-373922 (may not work)