1½ cups sugar
1 cup water
1½ cups nuts, finely chopped
1½ cups crushed shortbread
4 pieces unsweetened chocolate
2 large egg yolks
2 tablespoons unsweetened cocoa powder
10 teaspoons sweet unsalted butter
2 tablespoons almond liqueur
Almond liqueur
Chocolate sprinkles or finely chopped nuts
In a medium saucepan bring the sugar and water to a boil, stirring constantly. Add the nuts, shortbread, unsweetened chocolate, egg yolks, cocoa powder, butter, and 2 tablespoons almond liqueur. Stir the mixture over low heat until well blended. Cool completely. Moisten hands with almond liqueur and form the mixture into 1-inch balls. Roll in either chocolate sprinkles or chopped nuts.
Makes 50 truffles
Bessie Barnes, Queen
Literary Ladies,
Virginia Beach, Virginia