Liqueur Ball Cookie

Liqueur Ball Cookie

Amaretto Version

Ingredients:

  • 2 cups fine amaretto cookie crumbs
  • 1 cup confectioner’s sugar
  • ½ cup almonds, toasted and chopped fine
  • ¼ cup crushed almonds
  • ¼ cup ground cinnamon
  • ¼ cup Amoretti Premium Amaretto Syrup
  • ¼ cup dark corn syrup
  • 2 Tbs butter, melted

Instructions:

In a large bowl, combine the cookie crumbs, the confectioner’s sugar, the almonds, the Amaretto Syrup, the corn syrup and the butter and knead it all together. In a small bowl combine the crushed almonds and ground cinnamon. Roll the mixture into 1-inch balls and roll each ball in the crushed almond and ground cinnamon mixture. Place the Amaretto balls in a cookie tin and let sit for 48 hours.


Brandy Version

Amoretti Brandy Premium Syrup (non alcoholic)

Amoretti Brandy Premium Syrup (non alcoholic)

Ingredients:

  • 2 cups fine vanilla wafer crumbs
  • 1 cup confectioner’s sugar
  • ½ cup pecans, toasted and chopped fine
  • ½ cup demerara sugar
  • ¼ cup Amoretti Premium Brandy Syrup
  • ¼ cup dark corn syrup
  • 2 Tbs butter, melted

Instructions:

In a large bowl, combine the cookie crumbs, the confectioner’s sugar, the pecans, the Brandy Syrup, the corn syrup and the butter and knead it all together. Roll the mixture into 1-inch balls and roll each ball in the demerara sugar. Place the Brandy balls in a cookie tin and let sit for 48 hours.


Irish Cream Version

Ingredients:

  • 2 cups vanilla wafer crumbs
  • 1 cup confectioner’s sugar
  • ½ cup cappuccino baking chips
  • ¼ cup espresso powder
  • ¼ cup Amoretti Premium Irish Cream Syrup
  • ¼ cup light corn syrup
  • 2 Tbs butter, melted

Instructions:

In a large bowl, combine the cookie crumbs, the confectioner’s sugar, the cappuccino baking chips, the Irish Cream Syrup, the corn syrup and the butter and knead it all together. Roll the mixture into 1-inch balls and roll each ball in the Espresso powder. Place the Irish Cream balls in a cookie tin and let sit for 48 hours.


Jamaican Rum Version

All the Amoretti Products are low in sugar, but BIG in flavor!

All the Amoretti Products are low in sugar, but BIG in flavor!

Ingredients:

  • 2 cups fine vanilla wafer crumbs
  • 1-½ cups confectioner’s sugar, divided
  • ½ cup walnuts, toasted and chopped fine
  • ¼ cup Amoretti Premium Jamaican Rum Syrup
  • ¼ cup dark corn syrup
  • 2 Tbs butter, melted

Instructions:

In a large bowl, combine the vanilla wafer crumbs, 1 cup of the confectioner’s sugar, the walnuts, the Jamaican Rum Syrup, the dark corn syrup and the butter and knead it all together. Roll the mixture into 1-inch balls, and roll each ball in confectioners’ sugar. Place the rum balls in a cookie tin and let sit for 48 hours.


Kahlua Type Version

Ingredients:

  • 2 cups fine vanilla wafer crumbs
  • 1 cup confectioner’s sugar
  • ½ cup hazelnuts, chopped
  • ½ cup cocoa powder
  • ¼ cup ground cinnamon
  • ¼ cup Amoretti Premium Kahlua “Type” Syrup
  • ¼ cup dark corn syrup
  • 2 Tbs butter, melted

Instructions:

In a large bowl, combine the cookie crumbs, the confectioner’s sugar, the chopped hazelnuts, the Kahula “Type” Syrup, the corn syrup and the butter and knead it all together. In a small bowl combine the cocoa powder and ground cinnamon. Roll the mixture into 1-inch balls and roll each ball in the cocoa powder and ground cinnamon mixture. Place the Kahlua balls in a cookie tin and let sit for 48 hours.


Piña Colada Version

This delicious syrup with the nodes of rum, cream of coconut, and pineapple is the definition of tropical paradise.

This delicious syrup with the nodes of rum, cream of coconut, and pineapple is the definition of tropical paradise.

Ingredients:

  • 2 cups fine vanilla wafer crumbs
  • 1 cup confectioner’s sugar
  • ½ cup dried pineapple, chopped
  • ½ cup unsweetened coconut
  • ¼ cup Amoretti Premium Piña Colada Syrup
  • ¼ cup light corn syrup
  • 2 Tbs butter, melted

Instructions:

In a large bowl, combine the cookie crumbs, the confectioner’s sugar, the dried pineapple, the Piña Colada Syrup, the corn syrup and the butter and knead it all together. Roll the mixture into 1-inch balls and roll each ball in the coconut. Place the Piña Colada balls in a cookie tin and let sit for 48 hours.


Tequila Version

Ingredients:

  • 2 cups fine vanilla wafer crumbs
  • 1 cup confectioner’s sugar
  • ½ cup walnuts, toasted and chopped fine
  • 2 Tbs Kosher salt
  • 2 Tbs Lime zest
  • ¼ cup Amoretti Premium Tequila Syrup
  • ¼ cup light corn syrup
  • 2 Tbs butter, melted

Instructions:

In a large bowl, combine the vanilla wafer crumbs, the confectioner’s sugar, the walnuts, the Tequila Syrup, the corn syrup and the butter and knead it all together. In a small bowl combine the Kosher salt and lime zest. Roll the mixture into 1-inch balls and roll each ball in the Kosher salt and lime zest mixture. Place the Tequila balls in a cookie tin and let sit for 48 hours.

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