Best 5 Amaretto Marzipan Balls Recipes
Indulge in a delightful culinary journey with our exquisite Amaretto Marzipan Balls, where delicate flavors and textures harmoniously blend. These bite-sized treats are a symphony of sweet and nutty notes, crafted with the finest marzipan, rich amaretto liqueur, and a hint of almond extract. Dipped in luscious dark chocolate and generously coated in chopped pistachios, each ball offers a satisfying crunch with every bite.
Discover variations of this classic recipe, including the decadent Chocolate-Dipped Marzipan Balls, where dark chocolate takes center stage, enveloping the marzipan centers in a velvety embrace. For those who prefer a touch of boozy indulgence, the Rum-Infused Marzipan Balls offer a subtle warmth and complexity, thanks to the infusion of dark rum.
If you're seeking a gluten-free alternative, delve into the delightful Gluten-Free Amaretto Marzipan Balls, where almond flour replaces traditional flour, resulting in a delectable treat that caters to dietary restrictions without compromising on taste.
Prepare to tantalize your taste buds with these Amaretto Marzipan Balls, a delightful assortment of sweet sensations that will elevate any occasion.
EASY AMARETTO CHOCOLATE TRUFFLES RECIPE
Amaretto Chocolate Truffles are so indulgent and make a fantastic holiday gift! These melt-in-your-mouth chocolate confections are spiked with amaretto liqueur and almond extract, so their busting with almond flavor. Use milk chocolate, dark chocolate, or a combination of both!
Provided by Ashley Manila
Categories Dessert
Time 3h20m
Number Of Ingredients 7
Steps:
- Place chopped chocolate in a medium-sized heatproof bowl and set aside.
- In a small saucepan over medium heat, bring the cream to a boil. Once it begins to boil, remove cream from heat.
- Pour the cream over the chopped chocolate and allow the mixture to sit, untouched, for a minute. Whisk smooth. Stir in the almond extract, amaretto, and butter and vigorously whisk until smooth and shiny.
- Set aside and cool to room temperature. Tightly cover the bowl with plastic wrap and refrigerate for 2 hours, or until firm enough to scoop.
- Before you begin rolling your truffles, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill again before being dipped in the chocolate coating.
- Line two large baking sheets with parchment paper and set them aside.
- Scoop out about 3 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 20 minutes before dipping in the chocolate.
- In the meantime, you can temper your chocolate.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and place two-thirds of the chocolate into the bowl. Place a candy thermometer into the chocolate and let it melt, stirring frequently with a silicone spatula. *Do not let the temperature of the chocolate exceed 120°F.
- Once the chocolate has fully melted, remove the bowl from heat, but keep the pot of simmering water on the burner. Wipe the bottom of the bowl to remove any condensation.
- Stir in the remaining chocolate, a little bit at a time, allowing what you've added to completely melt before adding more.
- Set aside and allow the chocolate to cool to 82°F. Once the chocolate has reached 82°F, place it back over the simmering water and reheat to a temperature between 88°F and 91°F. Remove the bowl from heat once you have reached the correct temperature. The chocolate should be smooth and glossy, with no streaks.
- Using a fork or candy dipper, dip each truffle in the chocolate, allowing excess chocolate to drip back into the bowl before transferring it back to the parchment paper line baked sheet. Top each truffle with a sprinkle of chopped almonds.
- Set aside and allow the chocolate to set before serving, about 1 hour. Store in an airtight container, at room temperature, for up to 1 week.
AMARETTO BOOZE BALLS
Booze balls are definitely the star of the show but not one to give to the kids! These simple treats are a bit like truffles but have a slightly sweet taste that makes them very hard to resist.
Provided by Elaine Benoit
Categories Dessert
Time 10m
Number Of Ingredients 8
Steps:
- Empty the box of Nilla Wafers into a food processor, pulse until the wafers become finely processed.
- Place Nilla meal in a big bowl and add nuts, confectioner's sugar, cocoa powder Nutella and Amaretto.
- Stir with rubber spatula until all is incorporated. If moist, refrigerate for 30 minutes
- Take small amount of dough in hand and roll into 1 inch balls - it's okay to have different sizes
- Roll in coconut and place on jelly roll pan and refrigerate for 1 - 2 hours
- Serve
- Smile
- Enjoy
Nutrition Facts : ServingSize 2 balls, Calories 133 kcal, Carbohydrate 6 g, Fat 3 g, SaturatedFat 1 g, Sodium 2 mg, Sugar 5 g
AMARETTO MARZIPAN BALLS
Marzipan is a Christmas tradition especially in Germany where my family came from, and I love it. You can find the almond paste at the grocery store, but it can be quite expensive to make a lot of candies. I have made rum balls and bourbon balls, so I decided to try using amaretto to see if I could get the marzipan taste and texture. These are practically perfect in every way. Try them and I think you will agree.
Provided by Pam Ellingson @wmnofoz
Categories Cookies
Number Of Ingredients 9
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
This is really right on for Amaretto!! It's hard to tell it from the real thing!
Provided by Marjory
Categories Drinks Recipes Liqueur Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
- Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3.7 mg, Sugar 25.6 g
AMARETTO BON BON BALLS
Traditionally, I make a double-batch of bourbon balls every Thanksgiving weekend in preparation for gifting during the holiday season. The candies are great and everyone loves them, but I just can't stand the taste of bourbon, in any shape or form. A couple of years ago I raided the liquor cabinet and developed a sauced-up holiday candy that I can eat too! Now I annually produce double-batches of bourbon balls and amaretto bonbons.
Provided by Mercy
Categories Candy
Time P7DT30m
Yield 15 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 229.9, Fat 9.2, SaturatedFat 1.8, Sodium 96.8, Carbohydrate 36, Fiber 1.7, Sugar 9.7, Protein 2.9
Tips:
- Make sure the marzipan is at room temperature before using, as this will make it easier to work with.
- If the marzipan is too sticky, add a little bit of powdered sugar until it reaches a workable consistency.
- Be careful not to overwork the marzipan, as this can make it tough.
- If you don't have any amaretto liqueur, you can use almond extract instead.
- If you want to make the balls even more festive, you can roll them in chopped nuts or sprinkles before serving.
Conclusion:
Amaretto marzipan balls are a delicious and easy-to-make treat that are perfect for any occasion. They are made with just a few simple ingredients and can be customized to your own taste. Whether you enjoy them plain or rolled in nuts or sprinkles, these balls are sure to be a hit with everyone who tries them.
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