My Moroccan Nut Truffles are for almond and walnut nut lovers only: the famous Pfeffernusse, Sephardi style. Moroccan to be exact. Their trademark scent is cloves, lots of it. My nut truffles are perfect for Passover too, and 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 in the nut truffles.
Don’t try to bake the nut truffles on a disposable cookie sheet, or the bottoms will burn.
- 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, except the egg, 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.