26 whole small dried apricots
1 cup semisweet chocolate chips
3 1/2 ounces almond paste

Open the seam halfway around each of the apricots with a sharp knife. Fill each slit with 1/2 teaspoon of the almond paste, and press the sides of the apricot together gently (the paste will not be enclosed completely).

In the top of a double boiler set over barely simmering water melt the chocolate chips, stirring until the chocolate is smooth.

Dip the unfilled side of each apricot in the chocolate and chill the apricots in one layer on a wax paper-lined tray for 1 hour.

Store the apricots in an airtight container lined with wax paper, separating each layer with wax paper, in a cool, dry place. Chocolate-Dipped Apricots keep for 2 weeks.