• 50 g/ 20z California ground almonds
• 25g/ 1oz California flaked almonds
• 25g/ 1oz ready to eat dried apricots, finely chopped
• 100g/ 4oz plain cake crumbs, for example Madeira cake
• 2 tablespoon amaretto di saronno liqueur or apricot brandy
• 150g/ 5oz milk or plain chocolate, broken into pieces
• 15g/ 1/2oz Californina toasted chopped almonds.

Mix ground, flaked almonds, apricots, cake crumbs and Amaretto liqueur or apricot brandy together.

Form into a ball and press lightly for a few moments.

Divided the mixture into 16 equal pieces and roll it into small balls. Chill it for 10-15 minutes.

Melt chocolate in a bawl placed over a saucepan of gently simmering water. Coat the almond balls in chocolate.

Sprinkle with the chopped almonds and chill it to set the chocolate

place the truffles into sweet cases to serve.

by Pak101.com (few years ago!) / 984 views