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Almond Rum Balls

Using almond paste instead of ground nuts, these are extremely rich and chewy
Author: GalleyPirate

Ingredients

  • 2 cups Confectioners sugar (plus about half a cup more for rolling)
  • 1/4 cup Baking cocoa (powdered cocoa)
  • 1 box Vanilla wafers 11 oz.
  • 1 pkg Almond paste 7 oz.
  • 1/4 tsp Almond extract
  • 2 pinches Salt
  • 1/2 cup Light corn syrup
  • 1/3 cup Amber rum

Instructions

  • Mix together the confectioners sugar and dry cocoa.
  • In a separate bowl combine the almond paste, almond extract and corn syrup. Smash the almond paste with a fork to break apart. Add the rum and continue mashing until smooth (There may still be small lumps. Not to worry about that.)
  • Crush the vanilla wafers. This can be done on a large flat surface with a rolling pin or in a large bowl with a meat tenderizer. (or if you have electricity, grind in a blender) Crush into fine crumbs.
  • Add the confectioners sugar/coca mix to the wafers and stir to combine. Next pour in your wet mix of almond paste/extract, corn syrup and rum. Mix together with a wooden spoon until a dough starts to form. The rest you will need to mix with your hand until well blended. It will be a very stiff dough.
  • Roll the dough into small balls then roll each of the balls in powdered sugar to coat. Place the individual rum balls into confectioners cups. The flavors will blend better as they are store refrigerated. Can store up to two weeks.