687. Pallottole di Mandorle

• 140 grams (about 5 ounces) of sweet almonds
• 140 grams (about 5

Blanch the almonds, dry them in the sun or on the fire, and crush very fine with two tablespoons of the sugar. Pour them from the mortar into a bowl, add the rest of the sugar, and blend with the maraschino liqueur.

Dust a pastry board with the chocolate. Shape the mixture into little balls somewhat larger than hazelnuts—you should get more than thirty. Coat the balls thoroughly with th