Almond Truffles Recipe - Moroccan "Zellige" cookie variation - CookingWithAlia - Episode 30

Ingredients

• 1 1/3 cup Blanched Slivered Almonds (If you only have whole almonds, use 1 cup whole almonds and blanch them yourself.)
• 1 1/3 cup Powdered Sugar (Divided: half for the almond paste, half for coating options.)
• 2 tbsp Orange Blossom Water (If unavailable, replace with 2 tbsp water + ½ tsp vanilla, orange, or almond extract.)
• 300 g Dark Chocolate (Use good quality dark chocolate (70% cacao). Can substitute with milk chocolate if preferred.)
• 1/4 cup Powdered Sugar (Coating) (Extra for rolling the truffles.)
• 1/4 cup Cocoa Powder (Unsweetened, for coating.)
• 1/4 cup Desiccated Coconut (Fine coconut powder for coating.)
• 1/4 cup Crushed Nuts (Optional; use toasted almonds, pistachios, or walnuts.)

Instructions

1. Toast the Almonds

   Preheat the oven to 300°F. Spread the slivered almonds in a single layer on a baking pan and bake for 10 minutes, stirring once halfway through so they stay pale.

   Time: PT10M

   Temperature: 300°F

2. Make the Almond Paste

   Place the cooled almonds, 1 ⅓ cup powdered sugar, and 2 tbsp orange blossom water into the food processor. Blend until a smooth, pliable paste forms, scraping the sides as needed.

   Time: PT5M

3. Form Almond Balls

   Using a teaspoon, scoop the almond paste and roll between your palms into 1‑inch balls. Place the balls on a plate.

   Time: PT5M

4. Melt the Chocolate

   Set up a double boiler: bring a pot of water to a gentle simmer, place a heat‑proof bowl on top, and add the dark chocolate. Stir until fully melted, then remove from heat and let cool for 2‑3 minutes.

   Time: PT5M

5. Prepare Coating Station

   Arrange small bowls with powdered sugar, cocoa powder, desiccated coconut, and crushed nuts. Have a plate lined with parchment paper ready for the finished truffles.

   Time: PT2M

6. Dip and Coat the Truffles

   Using a fork or your fingers, dip each almond ball into the melted chocolate, letting excess drip off. Immediately roll the chocolate‑coated ball in your chosen coating, then give it a quick sift to remove excess powder.

   Time: PT10M

7. Chill the Truffles

   Place the coated truffles on the parchment‑lined plate and refrigerate for at least 1 hour until the chocolate hardens.

   Time: PT1H

8. Serve

   Remove truffles from the refrigerator, let sit at room temperature for 5 minutes, then enjoy or package for gifting.

   Time: PT0M

Nutrition Facts

Calories

100

Protein

2 g

Carbohydrates

12 g

Fat

6 g

Fiber

1 g