Moroccan Spicy Nut Truffles Recipe
Posted on 24th of February, 2012 by Lévana
For nut lovers only: the famous Pfeffernusse, Sephardi style. Moroccan to be exact. Perfect for Passover too, and gluten-free without even trying. Don’t try to bake them on a disposable cookie sheet, or the bottoms will burn.
12∕3 cups unblanched almonds
12∕3 cups walnuts
¾ cup sugar
2 teaspoons ground cloves
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.