• --- 1 package (150g) Morning Coffee biscuits or Petit Beurre biscuits or ground rusks
• --- 2/3 cup (120g) icing sugar
• --- 1 ½ tablespoon (15g) cocoa powder
• --- 2 tablespoons (20ml) brandy
• --- 3 tablespoons (30ml) citron syrup or other citrus syrup
• --- 1 teaspoon (5g) citron zest or orange zest
• --- 1/5 cup (50ml) orange blossom water
For the coating
• --- granulated sugar
METHOD
1. Place the almonds on a baking tray and bake in a preheated oven at 180°C for 12 minutes.
2. Let them cool and finely chop them in a blender. Be careful, we don't want them to turn into powder. Place them in a bowl.
3. Grind the biscuits and add them to the almonds. Add the sifted icing sugar and cocoa powder, then mix.
4. Add the brandy, the syrup from the sweet (referring to the citron syrup), the citron zest, and the orange blossom water, and knead with your hands until you have a mixture that can be shaped into truffles.
5. Shape them into small round bites. Dip the bouchées in granulated sugar and place them in truffle liners. They keep for many days outside the refrigerator.
