Ingredients
2 cup pecans, chopped finely
2 cup confectioner's sugar, sifted
2 cup chocolate wafer crumbs
2/3 cup amaretto
1 pecans, additional
Directions
Process pecans and wafers separately; combine in food processor with
sugar. SLOWLY pour in liqueur until mixture forms a ball. You might
not need the whole amount, depending on the humidity level. (If
mixture gets too wet, put it in the refrigerator -- uncovered --
overnight to dry out some.)
Shape into small balls; roll in additional finely chopped pecans.
Store in tightly sealed container. Yield: Not nearly enough.
Vicki's notes:
* One Christmas Eve I had to work, but I took a break to pop in a
bookstore. They were having an open house, and I managed to snarf a
lot of these morsels during those stolen minutes! After Christmas I
came back to hunt down the clerk who brought these -- my finest bit
of sleuthing yet...
* These are equally enjoyed and requested by my friends. Although
some have tried other liqueurs -- including bourbon -- the results
are never as good as the original!
* I substitute Oreos for the wafers, plus use only 1 1/3 C confec
sugar; don't worry about the cookies' filling because it is nothing
more than confec sugar.
Servings: 4 dozen
Amaretto Balls Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages
The History of Recipes
Written recipes as a concept can be traced back into ancient history, at least as far as the ancient Egyptians, and potentially, even further back. However, mostly, these ancient recipes were just very basic hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a collection of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius created some scripts which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals were divided into starters, main meal and afters, something we still use today. Aspicius tells us how the ancient Romans used a good variety of spices, including a few that are still present in modern kitchens such as thyme, fennel and dill. In the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cuisine, such as rosemary and coriander. The introduction of these new tastes was responsible for an eruption in manuscripts on cooking, most of which still exist in academic collections. Over the following few centuries, the powerful and rich tried to offer the most exotic meals, and because of this cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century that cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, testing, and recording popular recipes of the day. When we get to the 1900s, cookbooks are starting to become popular mostly as a result of higher levels of literacy, more free time and having more money. |
We hope you enjoy this Amaretto Balls recipe.
