Almond Rum Bonbons Food

ALMOND-RUM CHOCOLATE TRUFFLES WITH AMARETTI COOKIES

Steps:

• Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
• Whisk in the vanilla and almond extracts and the rum. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
• Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in crushed amaretti cookies. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)

BOOZY BON BONS

Steps:

• Put cookies into a large ziplock bag and crush with a rolling pin or put into a food processor until you have very fine crumbs.
• Mix the 1 cup powdered sugar, cocoa powder and walnuts thoroughly. Add to the cookie crumbs in a large bowl and mix together.
• Add the corn syrup and whiskey and stir to combine. If mixture seems dry, add more whiskey, about a tablespoon at a time, up to 1/4 cup more. Do not add any more than this or the mixture will be too wet.
• Let mixture stand for 20 minutes.
• Roll into 1" balls, then roll in powdered sugar and place on waxed paper. Let dry 30 minutes.
• Store in airtight container 2-3 weeks to ripen before eating.

CHOCOLATE ALMOND BONBONS

Steps:

• Heat oven to 350*.
• In small saucepan over low heat, melt chocolate in milk, stirring occasionally until smooth.
• In large bowl, beat 1/4 cup sugar and margarine until light and fluffy.
• Blend in chocolate mixture and vanilla.
• Stir in flour and salt; mix well.
• Using rounded teaspoonfuls of dough, shape into ball.
• Place 2 inches apart on ungreased cookie sheets.
• Make an indentation in center of each cookie.
• Fill each with scant 1/4 tsp.
• almond paste; press dough around filling to cover.
• Bake at 350* for 9 to 11 minutes or until set.
• Remove from cookie sheets; roll in sugar.
• Cool completely.
• Yield: 4 dozen cookies.

ALMOND BONBON COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla. Gradually beat in flour., Cut almond paste into 12 slices (about 1/4 in. thick); cut each into quarters. Shape into balls. Wrap tablespoons of cookie dough around almond paste to cover completely. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until golden brown. Remove to wire racks to cool completely., In a small bowl, mix vanilla icing ingredients until smooth. For chocolate icing, mix confectioners' sugar, cooled chocolate, milk and vanilla until smooth. Dip cookies in icings as desired; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in airtight containers.

AMARETTO BON BON BALLS

Steps:

• Blend all the ingredients together and shape into 30 one-inch balls.
• If the mixture turns out too wet/dry, balance it out by adding more powdered (icing) sugar to dry it out or more liquor to moisten it up.
• Roll the balls in extra powdered sugar, cocoa powder or chocolate milk powder.
• Store in an airtight container for at least one week before sampling.
• I have also successfully stored them in the refrigerator and in the freezer.

CHRISTMAS RUM BALLS(OR BOURBON BALLS)

Steps:

• Sift the cocoa with 1 cup sugar.
• Stir in the spiced rum mixed with the syrup.
• Add crushed vanilla wafers and nuts.
• Mix thoroughly.
• Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
• Store in a tin.