* 8 ounces dried apricots
* 2 tablespoons sugar
* 1 drop almond extract
* Confectioners' sugar
* Place apricots in a small saucepan and cover with water by 1 in. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until soft. Drain and cool slightly.
* Place apricots in a blender; add sugar. Cover and process until smooth. Remove from the heat; stir in extract.
* Line two shallow baking pans with silicone baking mats. Spoon half of apricot mixture onto each baking mat, spreading to form a 12-in. x 8-in. rectangle; repeat with remaining fruit. Bake at 175° for 2 to 2-1/2 hours or until almost dry to the touch. Cool completely on a wire rack.
* Transfer to a cutting board; dust both sides with confectioners' sugar. Cut into 1/2-in. x 8-in. strips; roll up. Store in an airtight container in a cool dry place. Yield: 4 dozen pieces.
Editor's Note: If baked fruit sticks to the knife, air-dry for 15-20 minutes, then slice and roll.