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Badem Ezmesi (Bebek Almond Truffles)

A recipe for Badem Ezmesi (Bebek Almond Truffles) from the cookbook, Anatolia.
Course Dessert
Cuisine Turkish
Keyword almond, candy, dessert, marzipan, truffle, Turkey, Turkish
Prep Time 20 minutes
Cook Time 5 minutes
0 minutes
Total Time 25 minutes
Servings 10 truffles


  • 50 ml (1 3/4 fl oz) water
  • 50 grams (1 3/4 ounces) sugar
  • 4 drops lemon juice
  • 1/2 teaspoon orange blossom water
  • 150 grams (5 1/2 ounces, 1 cup) blanched almonds
  • 1 tablespoon Frangelico or hazelnut liqueur
  • 50 grams (1 3/4 ounce) dark cocoa powder


  • Bring 50 ml (1 3/4 fl oz) water to a boil over high heat. Add the sugar and stir to dissolve. Reduce the heat to a simmer, then add the lemon juice and the orange blossom water.
  • Put the almonds in a mixing bowl and gradually add the syrup, in four batches, pounding the mixture with a wooden spoon each time. Add the Fragelico and then knead the mixture for 5 minutes, until a smooth paste forms.
  • Roll the truffles into about ten walnut-sized balls, coat with cocoa powder and serve.