Limoncello Biscotti Truffle Balls Food

LIMONCELLO BISCOTTI TRUFFLE BALLS

Limoncello Biscotti Truffle Balls image

Taking a cue from the popular "cake pop" phenomenon, these use Recipe #477342 and a touch more Limoncello to bind almond biscotti crumbs that get rolled into balls and coated in white chocolate.

Provided by YummySmellsca

Categories Candy

Time 1h20m

Yield 25 truffles, 25 serving(s)

Number Of Ingredients 4

Ingredients

200 g almond biscotti, crushed finely
165 g lemon frosting (such as Limoncello Buttercream)
3 tablespoons limoncello
white chocolate, for dipping

Steps:

In a bowl, combine the biscotti crumbs, frosting and Limoncello until the mixture clumps together into a formable "dough".
Roll into teaspoon-sized balls and place on a plate.
Freeze 1 hour.
Dip balls in melted white chocolate and allow to set completely on waxed paper.

Nutrition Facts :

LIMONCELLO AND ALMOND BISCOTTI

Limoncello and Almond Biscotti image

Provided by Giada De Laurentiis

Categories dessert

Time 40m

Yield 28 cookies

Number Of Ingredients 8

Ingredients

2 large egg whites, at room temperature
1/8 teaspoon kosher salt
1/2 cup granulated sugar
4 cups almond flour
1 cup slivered almonds
1/3 cup limoncello liqueur
1 tablespoon lemon zest (from 3 lemons)
1/3 cup confectioners' sugar

Steps:

Preheat the oven to 350 degrees F. Prepare 2 rimmed baking sheets with parchment paper.
Using a hand-held mixer, beat together the egg whites and salt in a medium bowl on medium speed until soft peaks form, about 2 minutes. Sprinkle in the granulated sugar and continue to beat until very soft peaks form, another 2 minutes. Add the almond flour, slivered almonds, limoncello and lemon zest and use a rubber spatula to stir and fold until just combined. Scoop heaping 1 tablespoon mounds onto the prepared baking sheets.
Bake, rotating the trays halfway through, until lightly brown on the edges, about 25 minutes. Remove and allow to cool for 10 minutes on the tray. Dust with the confectioners' sugar and serve with coffee.

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