Apricot Amaretto Truffles

Yield : Makes 32 truffles

Ingredients :

1/3 cup vanilla wafer cookie crumbs

12 ounces dried apricots (1-1/2 cups)

2 tablespoons almond paste

2 tablespoons Amaretto liqueur

Melted or tempered Bittersweet Chocolate

Melted white chocolate, finely chopped pistachio

Instructions :

• Turn cookies into cookie crumbs in your food processor or squash them inside a plastic bag using a rolling pin.
• Finely mince dried apricots in a food processor. Add in the almond paste and Amaretto and then the cookie crumbs and blend everything together.
• Take teaspoons of the mixture and roll into small balls, about 3/4 of an inch wide. This is messy and you may want to keep coating your palms with water.
• Put the balls on a sheet of waxed or parchment paper on a cookie sheet. Chill them in the refrigerator while you slowly melt the chocolate.
• Dip the balls one at a time on a fork in warm melted chocolate, making sure you get chocolate all over. Put them back on the wax paper and let harden. Decorate with wild thin lines of white chocolate or dust with finely chopped pistachios. Chill in refrigerator until it’s time to eat them! .