Amaretto Marzipan Balls
1 boxvanilla wafers
1 1/4 csliced almonds, toasted
1 1/2 cconfectioners' sugar
1 tsppure vanilla extract
1 tspalmond extract
1/2 camaretto liqueur
1/4+ cwhite corn syrup
·powdered sugar to coat prepared balls
How to Make Amaretto Marzipan Balls
- In a food processor fitted with an S blade, grind vanilla wafers and toasted sliced almonds to very fine crumbs. Add 1 1/2 c. confectioners sugar and salt, process until well blended.
- Mix amaretto and extracts in a measuring cup with a pour spout. Stir to blend. Turn on processor and pour the amaretto mixture through the feed tube while machine is running.
- When the mixture is thoroughly moistened and with processor running, pour in the corn syrup and process until the mixture forms a cohesive ball. Check to see if the mixture is moist enough to shape. (It might be sticky, but needs to hold together when shaped) If it is a little dry, drizzle in more corn syrup a Tbsp at a time until easily rolled. Remove the "dough" from the processor, form a flattened log on plastic wrap, roll tightly and refrigerate overnite. (You may form the balls now, but handling is easier when it has chilled.)
- Remove dough from fridge and let sit out until it is warm enough to shape easily. Form into nickle sized balls and roll in powdered sugar. Store in fridge in an airtight container. When ready to serve, roll in sugar again and let warm to room temp.