50g / 2oz 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 tbs Amaretto di Saronno liqueur or apricot brandy
150g / 5oz milk or plain chocolate, broken into pieces
15g / ˝oz Californian toasted chopped Almonds
Mix together the ground and flaked almonds, apricots, cake crumbs and Amaretto liqueur or apricot brandy. Form into a ball and knead lightly for a few moments. Divide the mixture into 16 equal pieces and roll into small balls. Chill for about 10 – 15 minutes. Melt the chocolate in a bowl placed over a saucepan of gently simmering water. Coat the almond balls in the chocolate, one at a time, lifting them onto a wire rack. Sprinkle with the chopped Almonds and chill to set the chocolate. Place the truffles into sweet cases to serve.
Servings:Makes 16
Cooks tip:
For a delicious selection, coat the truffles in milk, white and plain chocolate