amaretti, cranberry and clementine truffles
200g storebought amaretti biscuits+ ½ cup ( 65g) dried
cranberries ½ cup ( 100g) chopped candied clementines+ 2 tablespoons butterscotch liqueur 200g dark
chocolate, melted 1 cup ( 160g) icing sugar, sifted Place the amaretti, cranberries, clementines and liqueur in a food processor and process to combine. Place the mixture in a bowl with the chocolate and mix to combine. Refrigerate for 10- 15 minutes or until just set. Using a tablespoon, roll the mixture into balls. Roll the truffles in the icing sugar and place on a baking tray lined with non- stick baking paper. Refrigerate for 1 hour or until set. Makes 20.