Pssst… wanna know a secret?
You can take the filling from yesterday’s Moroccan Baklava Snake, roll them into balls, and voilà: you have dessert for your gluten-free vegan friends coming to dinner.
And oh yes, are they ever delicious. Everyone loves them, and gets a good giggle when you offer them your “nut balls” – hence the fancy recipe name: “Pistachio Almond Truffles”.
Pistachio Almond Truffles
Adapted from Bonnie Stern
- 1 c. raw sugar
- 2 c. toasted whole almonds
- 2 c. shelled pistachios (Note: you can use any combination of nuts here. I think almonds and hazelnuts would be divine)
- 1 Tbsp. cinnamon
- 3 Tbsp. rose water
- 3 Tbsp. orange juice (a little more if needed)
- Cocoa powder, for dusting
In a food processor, blitz sugar until fine (about 30 seconds). Add nuts and cinnamon, and process until finely chopped (be careful not to go overboard and create nut butter here). Add rose water and orange juice, and process until the mixture just comes together. Squeeze together a chunk of nut mixture in your hand, if it won’t roll into a ball, add another Tbsp. of orange juice and process until mixed.
Roll the mixture into balls, and roll in cocoa powder. I like to leave half plain, and roll half in cocoa so the dessert is chocolate-free for those who prefer it. You could also roll in crushed nuts, toasted coconut (mmmm), or icing sugar.
Just trust me, these “nut balls” are awfully addictive. You can’t have just one!