AMARETTI ICE CREAM BALLS
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Crush cookies by hand or in plastic bag. Place onto a sheet pan. Dampen the cookie crumbs with the liqueur. Scoop ice cream balls onto the sheet pan and roll around until covered. Place the balls into a serving dish and top with chocolate sauce and whipped cream.
CHOCOLATE AMARETTO BALLS
Yummy...my Mom has been making this for years during the holidays, and they were always the first candy to go.
Provided by heatherlei
Categories Candy
Time 15m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- In a heavy saucepan, over low heat, melt chocolate chips with the sweetened condensed milk.
- Stir in amaretto and almond extract.
- Chill for 2 hours.
- Shape into 3/4" balls and roll in nuts.
- Chill until firm.
- Store at room temperature in an airtight container.
- Flavor will improve after 24 hours.
- You can adjust the amount of amaretto to your taste, depending on how strong you want the taste.
AMARETTO BON BON BALLS
Traditionally, I make a double-batch of bourbon balls every Thanksgiving weekend in preparation for gifting during the holiday season. The candies are great and everyone loves them, but I just can't stand the taste of bourbon, in any shape or form. A couple of years ago I raided the liquor cabinet and developed a sauced-up holiday candy that I can eat too! Now I annually produce double-batches of bourbon balls and amaretto bonbons.
Provided by Mercy
Categories Candy
Time P7DT30m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Blend all the ingredients together and shape into 30 one-inch balls.
- If the mixture turns out too wet/dry, balance it out by adding more powdered (icing) sugar to dry it out or more liquor to moisten it up.
- Roll the balls in extra powdered sugar, cocoa powder or chocolate milk powder.
- Store in an airtight container for at least one week before sampling.
- I have also successfully stored them in the refrigerator and in the freezer.
Nutrition Facts : Calories 229.9, Fat 9.2, SaturatedFat 1.8, Sodium 96.8, Carbohydrate 36, Fiber 1.7, Sugar 9.7, Protein 2.9
AMARETTO MARZIPAN BALLS
Marzipan is a Christmas tradition especially in Germany where my family came from, and I love it. You can find the almond paste at the grocery store, but it can be quite expensive to make a lot of candies. I have made rum balls and bourbon balls, so I decided to try using amaretto to see if I could get the marzipan taste and texture. These are practically perfect in every way. Try them and I think you will agree.
Provided by Pam Ellingson @wmnofoz
Categories Cookies
Number Of Ingredients 9
Steps:
- In a food processor fitted with an S blade, grind vanilla wafers and toasted sliced almonds to very fine crumbs. Add 1 1/2 c. confectioners sugar and salt, process until well blended.
- Mix amaretto and extracts in a measuring cup with a pour spout. Stir to blend. Turn on processor and pour the amaretto mixture through the feed tube while machine is running.
- When the mixture is thoroughly moistened and with processor running, pour in the corn syrup and process until the mixture forms a cohesive ball. Check to see if the mixture is moist enough to shape. (It might be sticky, but needs to hold together when shaped) If it is a little dry, drizzle in more corn syrup a Tbsp at a time until easily rolled. Remove the "dough" from the processor, form a flattened log on plastic wrap, roll tightly and refrigerate overnite. (You may form the balls now, but handling is easier when it has chilled.)
- Remove dough from fridge and let sit out until it is warm enough to shape easily. Form into nickle sized balls and roll in powdered sugar. Store in fridge in an airtight container. When ready to serve, roll in sugar again and let warm to room temp.
AMARETTO BALLS
My sister's friend Mary Ann made these years ago, and they were awesome then.
Provided by Meryl Hausner
Categories Candies
Number Of Ingredients 5
Steps:
- 1. Crush cookies, chop nuts, and put all ingredients together.
- 2. Form walnut size balls.
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- In a large mixing bowl, combine the almond flour, sugars, and salt., Add the egg whites and the almond extract, mixing until the dough becomes cohesive., Form the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour., Preheat the oven to 325°F.
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