Triple Almond Buckeyes
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 3 cups confectioner's sugar
- 1 1/2 cups almond butter
- 1 stick (1/2 cup) butter, softened
- 1 tablespoon almond liqueur
- 1-12 oz bag melting chocolates
Traditionally made with peanut butter, we updated the recipe with almond butter and Odense Almond Paste. Almond liqueur makes this a grown-up treat.
Time
30 minutes to assemble mix, scoop and shape into balls 30 minutes to chill
15 minutes to dip in chocolate
Total time: 75 minutes
15 minutes to dip in chocolate
Total time: 75 minutes
Yield
47 pieces
Directions
- Line a cookie sheet with parchment and set aside.
- Add Almond Paste (grated using large hole side of a box grater) and confectioner's sugar to a food processor fitted with a metal blade. Process until the texture of fine sand. Pour into a medium mixing bowl. Add almond butter, butter and liqueur to bowl. Mix until totally combined.
- Scoop almond mixture and shape into one-inch balls*. Place on cookie sheet and refrigerate for 30 minutes.
- Melt chocolate in a double boiler or in a stainless steel bowl over a pot of barely simmering water. Spear a refrigerated ball with a toothpick. Dip into chocolate, swirling to leave a small circle on the top of the ball without chocolate. Let chocolate drip off and place buckeye on cookie sheet. Repeat until all balls are coated in chocolate.
- Refrigerate the undipped balls, if they get too soft. Continue dipping in chocolate when they firm up. Gently pinch the hole from the toothpick back together. Refrigerate until ready to serve.