I've often joked that the liquor industry would tank if everyone were like us, but these little Amaretto booze balls are a fun little treat at an adult Christmas party. The amount of alcohol in a whole batch is only one-fourth of a cup, just enough to add that wonderfully distinct almond flavor.
Booze ball cookies, or alcohol-infused treats like rum balls, bourbon balls, or amaretto balls, have a history that can be traced back many years. They probably became popular sometime between the 1940s and the 1960s.
This type of cookie became especially popular during the holiday season because they are a festive addition to a dessert tray, and they're quick and easy to make.
Rum balls are the best-known variety of this little dessert bite. However, similar recipes using different liqueurs or spirits emerged over time, leading to variations like bourbon balls, amaretto booze balls, and more.
The addition of alcohol to cakes and desserts has been around for centuries. Alcohol was often added to cakes, pastries, and desserts as a means of enhancing flavors, moistening the texture, and sometimes aiding in preservation.
In European culinary history, alcohol-infused desserts became notably popular during the medieval and Renaissance periods. Today, the practice of adding alcohol to desserts remains a popular and versatile technique used by many cooks and
You do not need a lot of fussy ingredients! I used a sample-size bottle of Amaretto and it was plenty!
Begin by crushing vanilla wafers until they are coarse crumbs. The easiest way to do this is in a food processor. If you don't have a food processor, you can put the vanilla wafers in a heavy Ziploc-type bag and smash them with a rolling pin.
Next, chop a cup of almonds very fine or use pecans. I used almonds to keep layering the almond flavor in my amaretto booze balls. Add a cup of powdered sugar, two tablespoons of unsweetened cocoa, three tablespoons of light corn syrup, one-fourth of a cup of Amaretto, and one-fourth cup of Nutella or other hazelnut spread.
I found mixing everything right in the food processor easy until everything was blended into a dough. If the mixture seems soft, you can refrigerate it for about an hour until it firms up a little.
I used a small size 18/8 cookie scoop and packed it level to make balls about one inch in size. A number 18 cookie scoop holds about one tablespoon. I used my hands to firmly roll them into well-packed balls, then rolled each ball in a small dish of powdered sugar. You could also use finely chopped coconut for a pretty finish.
Please don't get too fussy about having each boozy amaretto ball precisely the same size. They do not need to be baked, so there is no worry about uneven baking, and each one is a nice little one of two-bite size, and unless it bothers you, a little variance is A-OK. That being said, precision has never been and will never be my gift.
Each little amaretto booze ball is a dainty little bite packed with amazing chocolate, almond, and hazelnut flavors. They are so cute on a cookie plate!
I suggest you store these in a cookie tin with waxed paper between the layers. They will be fine at room temperature, but you can refrigerate them for longer storage for a week or more. The flavors will blend and intensify when you store them.
You can also freeze amaretto booze balls for up to three months, and they are ready to eat within a short time after taking them out of the freezer.
A fun little one or two-bite treat using vanilla wafers, almonds, corn syrup, powdered sugar, and other ingredients to make an easy, delicious little no-bake cookie.
If the mixture seems dry, try adding a little more corn syrup or Nutella, blend well, and try again. Humidity can affect the consistency of the dough.
Note: These amaretto balls can be stored in an airtight container in the refrigerator for up to a week, allowing the flavors to meld and intensify over time
As busy as we all are, you've got to love quick and easy recipes, especially during the holidays! Here are a couple of my favorites. Quick and Easy One-Pan American Goulash and Sugar Cookie Bars. Do you have any time-saving tips or fast and easy recipes you'd like to share with me? I'd be so tickled!
In all the hustle and bustle, please remember the one true reason we celebrate this holiday and find time to slow down and enjoy some meaningful time with your loved ones. Christmas is a gift and was never meant to be a burden!
If you liked this recipe, you are my people! If you like this recipe, please share it on your social media accounts like Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!
If you haven't already, please look for me on Facebook and Pinterest, where I will share easy, delicious, family-friendly recipes every week!
Love, GB (Betty Streff)
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I don’t care for amaretto. May try with Baileys Irish Cream. Has anyone done substitutions?
Absolutely, heck ya, and it sounds great! This recipe also works with rum, or bourbon, Fireball, Rum Chatta.