Best Amaretto Balls Recipes

AMARETTO BUTTER BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and 1/2 cup confectioners' sugar until smooth. Stir in the flour and salt until well blended, then mix in the amaretto liqueur. Fold in chopped almonds if desired. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cookies in remaining 1/2 cup confectioners' sugar while still warm.

CHOCOLATE AMARETTO BALLS

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

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.

AMARETTO CHOCOLATE BALLS

Steps:

• Heat chipits, milk and extract in double boiler or microwave. (Melt them.)
• Mix thoroughly and add Amaretto. Mix again.
• Cool overnight in refrigerator.
• Form into balls. Roll in almonds and store in fridge.

AMARETTO BALLS

Steps:

• Mix all together and roll into balls. Do not bake!

AMARETTO BALLS

Steps:

• 1. Crush cookies, chop nuts, and put all ingredients together.
• 2. Form walnut size balls.

CHOCOLATE AMARETTO BALLS

Steps:

• In saucepan over LOW heat, melt chips with milk. Remove from heat stir in amaretto extract chill 2 hours shape into 3/4 in. balls-roll in almonds store at rm. temp in tightly covered container.

AMARETTO MARZIPAN BALLS

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

Steps:

• Crush pecans and wafers separately using a food processor to equal 2 cups of each.
• Combine food processor with sugar.
• Slowly pour in liqueur until mixture forms a ball. You might not need the whole amount.
• If mixture gets too wet, put it in the refrigerator overnight without a cover.
• Shape into small balls; roll in additional finely chopped pecans.
• Store in tightly sealed container. In the refrigerator is best.