Almond Balls
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g sweet almonds
- g confectioners' sugar
- g grated or powdered chocolate
- tbsp Maraschino liqueur
Instructions
- Peel, dry and pound the almonds very fine with two spoonfuls of sugar.
- Combine with the remaining sugar and knead with the Maraschino.
- Form balls slightly larger than hazelnuts and roll in the spread chocolate to coat. They keep well.