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
We are able to follow the history of meal recipes way back into antiquity, in truth as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, in the main part, these ancient cookbooks were just basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian which show the making 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. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a number of documents which described recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, entrees and desserts, a style of dining still practiced today. Aspicius recounts how the Romans used many different herbs, including some that we all recognise such as bay, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from the East, including coriander, parsley, and basil. The introduction of these new tastes created a surge in recipe books, many of which are kept safe in private collections. During the following few hundred years, the rich and powerful families of Wesstern Europe tried to serve the most extravagent banquests, and as a result the best cooks and their recipes were highly sought after. Notwithstanding that, it was during the 1800s that cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and writing down popular recipes of the day. By the time we get to the 1900s, cookery books were increasing in popularity as a result of increased literacy, more leisure time and being a little richer. The arrival of television brings us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Amaretto Balls recipe.
