Adapted from Quiches, Kugels and Couscous: My Search for Jewish Cooking in France by Joan Nathan (Knopf).
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: Makes 40 Charoset Truffles
- 1 pound almonds
- 1 pound pitted dates
- 2 apples, peeled, cored, and quartered
- 1 teaspoon plus ½ cup cinnamon for rolling
- ¼ teaspoon dried ginger
- Place the almonds in a food processor with a steel blade and pulse until finely ground. Add the dates, apple, 1 teaspoon of the cinnamon, and ginger and continue pulsing until the apples form little pieces and the mixture comes together. You might have to do this in 2 batches. Cover and refrigerate overnight.
- The next day, shape the mixture into balls the size of a large marble. Put about ½ cup of cinnamon in a bowl, and roll the balls in it. Serve 2 per person.