Lynnea of San Diego, California shared this recipe in the Bella Viva Bake Off. This recipe came to America with her husband’s mother, Maria Theolinda Conchetta Lombardi in the early 1900.
1/2 lb. Bella Viva dried apricots, chopped medium fine
6 oz. semi-sweet chocolate chips, melted
1/2 cup walnuts, chopped medium fine
3 Tbsp. apricot jam
1-2 Tbsp. rum
Prepare pie crust dough for 2 double crust pies. Set aside.
Mix filling ingredients with enough rum to thin moderately (1-2 Tbsp.)
Roll out pie crust dough and cut into 3 circles. Place 1 rounded tsp. filling onto each circle and fold to form a crescent. Crimp edge to seal very tightly. Place onto cookie sheet.
Bake at 425 degrees fahrenheit for 10 minutes until lightly browned. Watch bottoms carefully for burning. Cool and roll in confectioner’s sugar. Store airtight, the filling keeps very well in refrigerator should you wish to make only half the cookies at a time.