Serves: circa 100 small balls
Prep: 20min (allow 2hs to cool in the fridge)
Difficulty: super easy
I guess this recipe is my Proust’s madeleine, one bite of these delicious chocolate and coconut balls and I am back in time, in another kitchen, on a footstool with my hands covered with coconut flour, next to my mum
Mamma Flora’s Tip: if you have a party, make double the amount, they will go very quickly!
Ingredients:
- 200gr amaretti
- 150gr almonds
- 125gr margarine
- 100gr milk biscuits
- 50gr butter
- 2 ½ tbs sugar
- 3 tbs coconut flour
- 2 tbs cacao powder
- 1 espresso cup of coffee
- 1 shot of sweet liqueur (I use limoncello)
- 1 egg
Tools:
- 1 small pot
- 1 big bowl
- Food processor
Method:
- Melt the butter in a pot on very low heat
- Grind the amaretti, the biscuits and the almonds and place in the bowl
- Add all the other ingredients and mix
- Leave to rest in the fridge for 2hs
- Once the mix is harder, roll the mixture into small balls using your hands and cover them with more coconut flour
- Serve cold
