for mixture
140 grams (about 5 ounces) sweet almonds, blanched
140 grams (about 5 ounces) icing sugar
4 tablespoons maraschino liqueur

for coating
about 40 grams (about 1 1/3 ounces) grated or powdered chocolate

Blanch the almonds, dry them in the sun or on the fire, and then grind them with two tablespoons of icing sugar.

Place them in a mortar, add the rest of the icing sugar, and blend with the maraschino liqueur.

Shape the mixture into little balls somewhat larger than hazelnuts (you should get about 30).

Coat the balls with the chocolate.

The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. English translations of this cookbook under the title "Science in the Kitchen and the Art of Eating Well" are available. At www.archive.org Olga Ragusa's selection of recipes from Pellegrino's famous Italian cookbook can be found in its entirety (It's free to download). Her selection entitled, "The Italian Cook Book," was first published in 1945 by S.F. Vanni....... P.S. I tried this recipe and did not like it. I found the mixture did not shape into balls very easily. In fact, it was rather difficult for the mixture to retain the shape of a ball. Photo and personal notes: Mary Melfi.

Back to main list