1 cup coconut oil
1 teaspoon vanilla extract
½ cup confectioner’s sugar
2 cups flourFilling
8 ounces (1⅔ cup) unsalted dry roasted almonds
8 ounces 72% dark chocolate, chopped
2 egg whites
- In the bowl of an electric mixer, cream coconut oil. Add vanilla and confectioner’s sugar, and mix until smooth. Add flour and continue mixing until you have a firm dough. Place in the refrigerator while preparing the filling.
- In a food processor, using the S blade, blend chocolate and nuts until finely ground. Add egg whites to the blended chocolate-and-nut mixture. Mix until the mixture holds together well.
- Preheat oven to 375°F.
- Divide chocolate mixture into 30 to 35 pieces. Roll into balls.
- Remove the pastry dough from the refrigerator. Divide into 30 to 35 balls. Flatten and wrap them around the chocolate nut balls. Roll in your hands until chocolate part is fully covered.
- Place on an ungreased baking sheet about 1 inch apart. Bake for 18 to 20 minutes, until lightly colored on top.
Yield: 30 to 35 truffles
These cookies have been a family favorite for as long as I can remember. They are a special delicacy and are always cleaned right off the platter. My mother made them for many special occasions…vorts, parlor meetings, bas mitzvah parties, and oneg Shabbos get-togethers. The memories that come along with them make them even more special for me. Try them…they just melt in your mouth! Plus, they’re really simple to make.