Our family isn't doing our Christmas until next weekend due to extended family schedules. While incredibly busy and preoccupied with a hundred other things going on, I had it in my head I didn't have to have all my Christmas goodies done until 'next weekend' and was going about it at a slow pace - as I could with what time I had.
And then I suddenly realized WE may not be celebrating until next weekend, but everyone we give Christmas goodies to is celebrating THIS weekend and I had only made about half of my list! EEK!
So I rushed to whip up a few things and get the cookies decorated, truffles made, etc. The photo above (and the one at the bottom) are a quick cell-phone snap as one of the boxes and trays went out the door to friends, coworkers, the trash guys, my mail lady, etc.
I pulled it off. But I still think I'm going to make Rosettes and peanut butter fudge this upcoming week for 'our' crew as everyone gathers here next weekend.
ALMOND TRUFFLES - so, my almond truffles have a creamy almond flavored center (no hard nut) and are a staple around our house for years and years. It's funny that each time I post about them on my site I mention I should take some new photos, as I just usually use the ones I already have - like I did on the post about the truffles from 2018. (Truffle post link here)
But this year I DID take new photos! OK - so I quickly snapped a couple on my cell phone.. and they suck but this site isn't about pretty photos - it's about the food. :)
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| Creamy Almond Truffles |
Almond Truffles
1/2 c evaporated milk
1/4 c sugar
2 cups milk chocolate chips
1/2 t almond extract
1 c finely chopped toasted almonds
OR 1 cup melted chocolate almond bark for dipping (or extra chocolate chips)
and melted white almond bark for drizzling
Combine evaporated milk and sugar in small saucepan. Cook over medium
heat until mixture comes to a full boil. Boil 3 minutes, stirring
constantly. Remove from heat. Stir in chips and almond extract,
stirring gently until smooth. Chill mixture about 45 minutes until it
can easily be shaped into balls. Roll into the crushed nuts or dip in
melted chocolate. Drizzle or sprinkle with nuts if desired. Chill to harden quickly.
NOTES: Normally I just do the typical truffle 'ball' shape. It's quick. It's easy. It's easy recognizable as a truffle. But this year I mixed it up a little by making shapes. Then, I realized I had some leftover royal icing in a decorator bag sitting right there on the counter from another cookie, so I grabbed it and topped them all with a dollop.
They turned out really pretty and it's nice to do something different with them after all these years. Same recipe - just played with the shapes.
You can see the truffles sitting behind this box of goodies...
