1 cup finely crushed vanilla wafers
1 cup confectioners' sugar
1 cup chopped almonds, toasted
2 tablespoons cocoa, unsweetened
2 tablespoons butter
1/4 cup raspberry preserves, seedless
1/4 cup raspberry liqueur
6 ounces sweet baking chocolate, grated
Combine wafer crumbs, sugar, almonds, and cocoa in mixing
bowl.
Heat butter and raspberry preserves until butter melts.
Blend butter mixture into crumb mixture; add raspberry
liqueur.
Chill for about 1 hour, then shape into 1-inch balls. S
Roll balls in grated chocolate.
Makes about 20.
May be stored in an airtight container for up to 2 weeks.
