Instructions: Grind almonds with sugar and cocoa in food processor until finely ground. Transfer to bowl, add almond extract, orange oil or rum, if using, and enough water (add by spoonful) to make cohesive dough. Knead well. Dough will be stiff.

Scatter sugar over counter and lightly coat dough. Roll into logs about 1 inch across, then slice logs into 1-inch pieces. Roll into balls, then roll balls in sugar. Or simply break off small chunks and roll each into ball.

Place in small paper cups. Flavor gets better with time, but make sure to store truffles in airtight container to keep from hardening.

This recipe yields 30 (1-inch) truffles.

Comments: Look for Mission almonds at the farmers market. They are a bit harder to peel, but they have a more intense almond flavor. You can finish these in various ways: embed a piece of candied citrus peel or dried cherry in the center of each ball, coat in roasted, finely chopped almonds or in cocoa instead of sugar or mixed with the sugar.

NOTES :

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