Ingredients
| slivered almonds: 1/2 cup (blanched) |
| unsalted butter: 12 Tbl (at room temperature) |
| powdered sugar (unsifted): 1/2 cup |
| salt: 1/2 tsp |
| almond extract: 1/4 tsp |
| all-purpose flour (unsifted): 2 cups |
| white chocolate: 10 oz |
| flaked coconut meat: 2 1/3 cups |
Almond Balls
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
90 min -
Servings
40 serving(s)
Tags
Method
- Heat oven to 325°F.
- Spread nuts on baking sheet and toast in the oven until golden brown, 8 to 10 minutes.
- Cool and chop.
- With an electric mixer set at medium low speed, beat butter, sugar, salt and almond extract until creamy.
- On low speed, beat in flour until mixture just comes together.
- Stir in nuts.
- Chill until firm.
- Roll into approximately 1-inch balls.
- Put on ungreased baking sheets.
- Bake until golden brown on bottom, 15 to 18 minutes.
- Cool completely on wire racks.
- Chop chocolate, put in a small bowl and melt in a 250°F oven.
- Put coconut in a bowl.
- Drop cookies, one at a time, into chocolate.
- Coat and remove with a fork, letting excess drip off.
- Drop the cookies into coconut.
- Lightly press coconut onto the cookies.
- Set on a rack to dry.