Persian Candy
By: Anonymous
Published: Tuesday, December 1, 2009 - 10:30pm

Ingredients




3/4 cup dried figs (stems removed)
3/4 cup pitted prunes
3/4 cup dried dates
3/4 cup seedless raisins
1 cup walnuts (toasted)
2 tablespoons candied orange peel or grated rind of ½ lg. orange
2 tablespoons lemon juice
1/2 cup powdered sugar

Preparation

1 Process in food chopper 2 times until well mixed. Add: 2 Spin in food processor-chopper until blended. do not puree. 3 Form paste into a long roll about 1 inch thick. Chill. Cut it with a sharp knife. Dust the slices with powdered sugar. Top them with chopped nuts and let stand 2 to 3 hours until firm. Store with wax paper or foil between layers in airtight container. 4 NOTE: Sherry or brandy may be substituted for lemon juice.