Sunday, November 29, 2009
Almond Butter Buckeyes
In the mist of the Holiday season I find myself looking up recipes for sweets. I guess it is the only time of the year that we can be naughty and not feel so bad about it. This recipe almost reminds me of a truffle. I love the fact that it is a not baking recipe and the fact that it isn't complex like some other recipes that I have come across over the years. I got this recipe from one of my good friends, I'm not sure where she got it from being that she doesn't seem to cook or bake anything but I decided to give it a try seeing that it doesn't seem to take much effort and time. They came out so good that they made their way into my Thanksgiving platters for my next door neighbors.
Thanks Joanna for sharing this recipe!
Again if you try this recipe let me know how it comes out. I welcome all feedback good or bad. ENJOY!
INGREDIENTS FOR CANDIES
1 Cup butter soften
1 1/4 cups almond butter
3 tablespoons dark rum or 1 1/2 TEASPOON RUM EXTRACT
1 teaspoon almond extract
3 3/4 to 4 cups confectioners' sugar SHIFTED (I use 3 1/2 cups sugar)
12oz bittersweet chocolate chopped
In large bowl combine butter rum, almond extract and sugar using an electric mixer. Dough should appear to be smooth and firm. Shape dough into 1 inch balls and place them onto parchment lined baking sheets. Refrigerate until firm. this should take about 45-60 minutes
Coating melt chocolate in shallow dish in microwave. (I add a tablespoon of cream when melting the chocolate) Heat 30 seconds stir then continue process 10 second intervals stirring after each time, until chocolate is melted and smooth.
To dip ball inset a toothpick into ball. Dip into melted chocolate leaving a small circle of dough visible at the top. Place ball back onto parchment paper to dry until chocolate is firm. Best if consumed in 3 days from the time that they are made.
ALSO YOU CAN SUBSTITUTION WITH PEANUT BUTTER HOWEVER YOU WILL HAVE TO OMIT ALMOND EXTRACT IF YOU USE THE SUBSTITUTION.