They are for nut lovers only. All others need not apply. Sort of like the famous Pfeffernusse, only Sephardi style. Moroccan, to be exact. They make a perfect gift too.
Move over chocolate, and enjoy your day off: you’re not one bit involved in these heavenly confections. You are the big star in chocolate truffles, and you get your turn a thousand times! So don’t be jealous, sweetheart!
Their trademark scent is cloves
Lots of it. Ha, you thought cloves were used mostly for Besamim. We Sephardis love them in many confections. And of course they play a leading role in chai mix.
Perfect for Passover!
My nut truffles are the ideal choice for Passover too. You need to make no adjustment whatsoever. And they are gluten-free without even trying. You will love the way the baked nut truffles get cracks all over and how pretty they look.
Do not substitute any other nuts for the almonds and the walnuts. These two nuts give you the best combo.
Real cookie sheet please!
Don’t try to bake them on a disposable cookie sheet, or the bottoms will burn and they will be a mess. Use a solid metal cookie sheet, please!
Keep Nut Truffles Out
They need no refrigeration. As long as you store them in air tight tin, they will be delicious and fresh at room temperature for a good few days.
- 1 2∕3 cups unblanched (unpeeled) almonds
- 1 2∕3 cups walnuts
- ¾ cup sugar
- 2 teaspoons ground cloves (Repeat: 2 teaspoons. Do not decrease the amount)
- 1 teaspoon baking powder
- Good pinch salt
- 1 egg, or a little more
- Powdered sugar, sifted (do not skip the sifting)
Preheat the oven to 400°F. In a food processor, place all ingredients in the first set, and grind until you obtain a finely ground but still textured mixture. Do not grind finer or you will get a greasy mixture. Transfer to a mixing bowl. Add the egg and mix by hand until the mixture is smooth and malleable, adding just a little more egg if necessary. Shape the mixture into little balls.
Pour powdered sugar over the balls (as opposed to rolling them into the sugar, which might make them look greasy), shaking off the excess sugar. Place the balls on a real cookie sheet lined with parchment paper. Bake 15 minutes, not a second longer. The truffles will look cracked all over. Let the truffles cool completely before storing in an airtight tin.
Yields about two dozen.