• 50 g/ 20z California ground almonds
  • 25g/ 1oz California flaked almonds
  • 25g/ 1oz ready to eat dried apricots, finely chopped
  • 100g/ 4oz plain cake crumbs, for example Madeira cake
  • 2 tablespoon amaretto di saronno liqueur or apricot brandy
  • 150g/ 5oz milk or plain chocolate, broken into pieces
  • 15g/ 1/2oz Californina toasted chopped almonds.


Mix ground, flaked almonds, apricots, cake crumbs and Amaretto liqueur or apricot brandy together.

Form into a ball and press lightly for a few moments.Divided the mixture into 16 equal pieces and roll it into small balls.

Chill it for 10-15 minutes.Melt chocolate in a bawl placed over a saucepan of gently simmering water. Coat the almond balls in chocolate.

Sprinkle with the chopped almonds and chill it to set the chocolateplace the truffles into sweet cases to serve.

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