Bitter balls from Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas (page 251) by Brad Thomas Parsons

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Notes about this recipe

  • TrishaCP on December 31, 2018

    These are quite tasty. They are more like a truffle than a cookie because of the chocolate. I also found it difficult to roll them because they were either really soft, or too hard after being in the fridge to want to come together.

  • Yildiz100 on December 07, 2018

    This recipe calls for 2 cups of shortbread (crumbled) or 12 to 14 ounces. Since the weight measure was a range, I figured it was tested with the volume measure of 2 cups, so that is what I used. I think this was less than 12 to 14 ounces, and the mixture with this amount of shortbread was very moist and difficult to roll into balls, even after chilling for longer than stated in the recipe. Next time I will use 14 ounces of crumbled shortbread. However, I did manage to get these rolled, and though it was very messy, by the time these chilled overnight, they had firmed up well. Used cocoa rather than demarara sugar to roll in (cocoa appears to be in option in the picture, though this isn't mentioned in the recipe) and this was perfect, as these were sweet enough. The Averna adds a bit of complexity and a very mild alcohol burn-but it isn't in the least overpowering. This recipe is definitely a keeper, hopefully easier to roll and just as good with more shortbread crumbs.

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