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1.5 c slivered blanched almonds
1 c confectioners’ sugar
0.5 c cocoa
0.5 teaspoon almond extract
1 tablespoon rum
=In a food processor, process almonds with sugar until extremely fine, 4 - 5 minutes. Add 0.25 cup cocoa and almond extract. Mix thoroughly.
Pulsing motor, add rum and just enough water, 2-3 teaspoons, to form a stiff dough.
Place remaining cocoa on aluminum foil. Pinch off dough and roll to form 1-inch balls. Roll each ball in cocoa; place in a paper case.
1 c confectioners’ sugar
0.5 c cocoa
0.5 teaspoon almond extract
1 tablespoon rum
=In a food processor, process almonds with sugar until extremely fine, 4 - 5 minutes. Add 0.25 cup cocoa and almond extract. Mix thoroughly.
Pulsing motor, add rum and just enough water, 2-3 teaspoons, to form a stiff dough.
Place remaining cocoa on aluminum foil. Pinch off dough and roll to form 1-inch balls. Roll each ball in cocoa; place in a paper case.
