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Badem Ezmesi (Bebek Almond Truffles)
A recipe for Badem Ezmesi (Bebek Almond Truffles) from the cookbook, Anatolia! These orange blossom-scented almond truffles are coated in dark cocoa powder.
Course Dessert
Cuisine Turkish
Keyword almond, candy, dessert, marzipan, truffle, Turkey, Turkish
Prep Time 20 minutes minutes
Cook Time 5 minutes minutes
0 minutes minutes
Total Time 25 minutes minutes
Servings 10 truffles
50 milliliters (1 3/4 fluid ounces) 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 milliliters (1 3/4 fluid ounces) 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.