Chocolate-Dipped Apricots

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.

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