14 oz box of almond biscotti, crushed
1 cup toasted pignoli nuts, crushed
2 cups of confectioner sugar
1/2 cup of imported Limoncello liquor
9 oz melted dark chocolate
2 Tbls. canola oil
Lightly toast pignoli nuts for 5-10 minutes in 300 oven and let cool. Place dark chocolate and canola oil in a 6 quart pot, then place over an 8 quart pot of water filled half-way to create a double boiler. Bring water to a boil, then immediately turn down heat. Let chocolate melt slowly. Stir.
Place nuts in food processor and lightly crush, making sure the crushed amount equals one cup. Transfer to a stainless steel bowl. Add biscotti to the food processor and process for 30 seconds until biscotti are crushed fine. Transfer the crushed biscotti to the bowl with the nuts, then add the sugar, Limoncello and melted chocolate. Mix well by hand.
Moisten hands with a small amount of canola oil to prevent sticking when making the truffle balls. Roll the mixture into small, 1 inch balls, and then place on a single layer on a serving dish. Refrigerate for at least 1 hour to set, then remove and set at room temperature for 1 hour before serving.
Makes approximately 2 dozen.
This recipe for Limoncello Truffles and more, can be found in the cookbook Delectable Italian Dishes for family and friends, by Sal Baldanza and Kerriann Flanagan Brosky. Signed copies available for purchase in Mr. Sausage Italian Fine Foods.