Friday, December 17, 2010

Amaretto Balls

When I am cranky or bored I will go into my kitchen and cook, or I will clean house. Yuk, I'd rather cook. All the frustrations of the Holidays allowed me to get some serious baking done yesterday. It also helps to stay in when there is a foot of fresh snow outside! Earlier this week I revealed my homemade amaretto recipe. Now, what to do with this quart or so of beautifully sweet liquid!

Amaretto Balls used to be a tradition during the holidays as well as frosted sugar cookies and loaves of pumpkin bread wrapped and given to friends and family. One year after our trip to Italy, I wanted to start a tradition of a seafood pasta feast for the family. Lots and lots of mussels, clams, crab, shrimp and cod, yum! I thought it went over quite well, but at the risk of sounding too melancholy, I'll say that idea soon faded away, for whatever reason.

So, this year I started to bake and bake. The amaretto balls are done. I will have a seafood pasta feast for someone. Any volunteers? And it's snowing outside. My dream for a white Christmas will be fulfilled!

Although this dessert is not for children or people with allergies to nuts, everyone else will love these. The longer they "marinate" the stronger and more flavorful they get. Enjoy!


3 cups or 1 box (11 oz.) of ground vanilla wafers

1 cup ground walnuts

1 cup powdered sugar

3 T light corn syrup

1 1/2 T cocoa

1/2 cup amaretto, brandy, bourbon or liqueur of choice

Mix all ingredients. Roll into balls the size of a small walnut. Dust with powdered sugar and place into a covered container. Refrigerate and eat.

1 comment:

  1. I like to cook instead of clean as well. These amaretto treats look so beautiful.