Instructions: Directions: Make a strong coffee by bring water to a boil and stirring in the ground coffee. Allow to boil for a few seconds.

Remove from heat and add a few spoonfuls of cold water to gather the grinds or strain. Let cool to room temperature. Toast the nuts together in a 450 degree oven for 10 minutes. Remove the skins when cool. Finely chop the nuts and place in a large bowl. Add the remaining dry ingredients to the bowl and mix well. Place the liqueur and extracts into a measuring cup. Pour enough coffee into the measuring cup so that it equals 1/2 cup. Make a well into the nut mixture in the bowl and pour the coffee into the center. Mix together to form a tight paste. Add more coffee in small amounts if too dry.

Cover a work surface with waxed paper. Working with wet hands, roll the mixture into small balls and place on paper. When all truffles are formed, dust them in a coating of sugar.

Yields 40 truffles.

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