11 ounces good quality white chocolate
3 tablespoons butter, softened
3 tablespoons confectioners' sugar
6-1/2 tablespoons almond butter, at room temperature
3 tablespoons 35% cream
30 smoked almonds
1/2 pound almond paste OR 1 cup finely ground almonds
In the top of a double boiler over hot (not boiling) water, melt the white chocolate; remove from heat and set aside. In a medium mixing bowl, blend butter and sugar until creamy. Stir in almond butter; mix well. Add cream and melted chocolate; mixing until mixture is smooth. Refrigerate 1 hour or until mixture is malleable. Measure out 1 teaspoon of mixture and completely cover a smoked almond with the mixture. Repeat until all truffles are made. At this point you can finish the almond truffles in one of two ways.
Using ground almonds: roll truffles in ground almonds to coat.
Using almond paste: Dust work surface with additional powdered sugar. Roll out almond paste until almost paper thin. Cut out a circle of almond paste that is just large enough to completely cover one of the almond truffles. Pinch edges and roll truffle between your hands to smooth out the surface of the almond paste. Repeat until all truffles are covered with almond paste layer.
Place truffles in paper candy cups and store in an airtight container in the refrigerator for up to 7 days. Remove from the refrigerator 20 minutes before serving.
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