Parisian Sweets
- 1 pound figs
- 1 pound dates
- 1 pound English Walnuts
- Confectioners sugar
Pick over and remove stems from figs and stones from dates. Mix fruit with walnut meat and force through meat-chopper. Work, using the hands, on a board dredged with confectioners sugar, until well blended. Roll to one fourth thickness, using confectioner's sugar for dredging board and pin. Shape with a small round cutter, first dipped in sugar, or cut with a sharp knife in three-fourth inch squares. Roll each piece in confectioner's sugar, and shake to remove superfluous sugar. Pack in layers in a tin box, putting paper between each layer. These confections may be used at dinner in place on bonbons or ginger chips. A combination of nut meat (walnut, almonds, and filbert) may be used in equal proportions.
Submitted by Aug 22, 2009
15 min
30 min
45 min