Cashew Cardamom Balls
from The New Laurel’s Kitchen
- 1 cup cashew pieces, lightly toasted
- 1 cup dates, finely chopped
- 1/4 teaspoon cardamom powder (ground seeds from about 4 pods)
- 1 orange peel, finely grated
- 1/2 cup dried coconut, toasted and then powdered in blender
Chop cashews rather fine (the blender chops them too fine). Remove
cardamom from pods and grind with a mortar and pestle or between two
spoons. Combine cashews and dates in a bowl with cardamom and orange
peel. Knead mixture with fingertips until uniform, then roll in 1-inch
balls and coat them with coconut. Makes 18.