Yemenite Haroset Truffles

Judy Bart-Kancigor's simple, versatile truffles are an unusual presentation of a Passover classic.

Makes 16 to 20

1/3 cup (2 ounces) pitted dates

1/3 cup (2 ounces) dried figs 

1/3 cup (2 ounces) raisins 

1/3 cup (2 ounces) dried apricots 

2½ tablespoons honey 

1½ teaspoon ground cinnamon 

½ teaspoon ground ginger 

1/8 teaspoon ground cloves 

1/8 teaspoon ground cumin 

¾ cup toasted coarsely ground pecans 

¾ cup toasted slivered almonds 

1½ tablespoons orange liqueur 

½ cup toasted slivered almonds, ground 

Combine dried fruit, honey, and spices in a food processor and pulse until smooth. Add the pecans, slivered almonds, and orange liqueur and process until just combined.

Form the mixture into balls about 1 to 1½ inches in diameter and roll the balls in the ground almonds.