Preparation:
Process the dates, raisins, and walnuts in a food processor until the
mixture
is finely chopped and begins to stick together. Add enough wine to make a
sticky mass. Line a baking sheet with waxed paper. Drop slightly rounded
measuring teaspoonfuls of the mixture onto the lined sheet. Roll each mound
with moistened palms into hazelnut-size balls. Refrigerate for at least 3
hours or until firm. |
