Since it isn’t sticky, this tasty, nutritious snack is perfect to take along anywhere. It’s also a great addition to lunch boxes, and an easy choice for after-school snacking.
—Patsy Faye Steenbock, Riverton, WY
Prep: 50 min. • Bake: 2 hours • Makes: 4 dozen pieces
1. Place apricots in a small saucepan and cover with water by 1 in. Bring to a boil. Reduce heat; simmer, uncovered, until soft, about 30 minutes. Drain and cool slightly.
2. Place apricots in a blender; add sugar. Cover and process until smooth. Add almond extract.
3. Preheat the oven to 175°. Line two 15x10x1-in. baking pans with silicone baking mats. Spoon half of the apricot mixture onto each baking mat, spreading to form a 12x8-in. rectangle; repeat with remaining fruit. Bake 2-2 ½ hours or until almost dry to the touch. Cool completely on a wire rack.
4. Transfer to a cutting board; dust both sides with confectioners’ sugar. Cut into ½x8-in. strips; roll up. Store in an airtight container in a cool, dry place.
Note: If baked fruit sticks to the knife, air-dry for 15-20 minutes, then slice and roll.
1 piece: 16 cal., 0 fat (0 sat. fat), 0 chol., 0 sod., 4g carb. (3g sugars, 0 fiber), 0 pro.