CookEat Recipe
Almond and Maraschino Balls
Small almond-and-sugar sweets scented with maraschino and rolled in finely grated chocolate.
Method
Steps
Step 1
Gather the ingredients: 140 g blanched sweet almonds; 140 g icing sugar; 40 g dark chocolate, very finely grated; 60 ml maraschino liqueur, 4 tablespoons.
Step 2
Dry the blanched almonds at about 120°C for 10–15 minutes without browning, then cool completely. Grind very finely with two tablespoons of the measured icing sugar; this sugar is part of the 140 g total, not extra.
Step 3
Transfer the ground almonds to a bowl and mix in the remaining icing sugar. Work in the maraschino to make a cohesive almond paste. The main flavour is maraschino liqueur, not cherry syrup or a plain cherry spirit.
Step 4
Spread the finely grated chocolate on a clean board or shallow plate. Shape the almond mixture into just over thirty small balls, each slightly larger than a hazelnut. Roll each ball in the grated chocolate until evenly coated.
Step 5
Serve in small portions. Store covered in the refrigerator at 4°C or colder and use within 2–3 days, or freeze for longer keeping and thaw covered in the refrigerator. The source’s indefinite long-keeping claim is not retained. These sweets contain alcohol and no raw egg.
Cooked it? Rate it.
Cooked 0 times