Yield: 40 Servings
|2 cups||Vanilla wafer crumbs(parve)|
|1 cup||Almonds; finely ground|
|1½ cup||Confectioner's sugar|
|2 tablespoons||Corn syrup|
|40||Pieces slivered almonds|
In a bowl, mix vanilla wafer crumbs, 2 TBS cocoa, ground almonds, and 1 cup confectioner's sugar. Add corn syrup and enough rum to make a mixture st iff enough to shape into balls. Roll into 1 inch balls. set aside.
In a shallow dish, combine remaining 1 TBS cocoa, and ½ cup confectioner's sugar. Roll balls to coat completely. Insert a slivered almond.
Will keep for 3 weeks in a tightly covered tin at room temp. or will freeze well. Ma k es 36-40
NOTES : I like to put each one in the individual candy paper holders before freezing.
Posted to JEWISH-FOOD digest V97 #299 by Bob & Carole Walberg <walbergr@...> on Nov 16, 1997