Yield: 40 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Vanilla wafer crumbs(parve) |
| 3 tablespoons | Cocoa |
| 1 cup | Almonds; finely ground |
| 1½ cup | Confectioner's sugar |
| 2 tablespoons | Corn syrup |
| ⅓ cup | Rum |
| 40 \N | 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