I’ve often joked that the liquor industry would go broke if everyone drank as little as we do. But I’ll make an exception for these bite-size amaretto booze balls! A whole batch takes just ¼ cup of amaretto, enough to give them that lovely almond flavor and make them a fun little treat for a grown-up Christmas party.
If you’ve ever had a rum ball or bourbon ball, you know the idea: a rich little sweet you can make without turning on the oven. These amaretto balls look right at home on a holiday cookie tray, and they’re easy to make ahead as your December calendar begins to fill up.
Adding alcohol to cakes and desserts has been around for centuries. People often added alcohol to cakes, pastries, and desserts to enhance flavor, moisten the texture, and sometimes aid preservation.
In European culinary history, alcohol-infused desserts became notably popular during the medieval and Renaissance periods. Today, adding alcohol to desserts remains a popular, versatile technique used by many cooks and bakers.
You don't need many fussy ingredients! I used a sample-size bottle of Amaretto, and it was plenty!
Begin by crushing the vanilla wafers into coarse crumbs. The easiest way is to use 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, finely chop a cup of almonds, 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 cup of Amaretto, and one-fourth cup of Nutella or another hazelnut spread.
I found it easy to mix everything in the food processor until it blended into a dough. If the mixture seems soft, 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 don't need to be baked, so there is no worry about uneven baking; each one is a nice little one- or two-bite size, and unless it bothers you, a little variance is A-OK. That said, precision has never been and never will be my gift.
Each little amaretto booze ball is a dainty little nugget 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 a week or more for longer storage. 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 shortly after you take 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 three of my favorites. Quick and Easy One-Pan American Goulash, 2-Ingredient Mini Apple Pies, 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!
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Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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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.