Instructions: Almonds together in a food processor until pulverized. Add 1 1/2 cups powdered sugar; process to combine. Add Grand Marnier and corn syrup; process until mixture forms a moist mass. Break off small pieces of dough and roll into 1-inch balls.

Place remaining 1 cup powdered sugar in a wide bowl; roll each ball in sugar to coat. Store loosely packed between layers of waxed paper in a tightly covered tin. Best if prepared 1 week before serving.

Yield: 4 to 4 1/2 dozen. By Tina Danze, 1996, Universal Press Syndicate.

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