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* PLUS Refrigeration Time: 720 minutes
instant coffee granules
coarsely chopped whole
Place wafers in a food processor. Pulse until finely ground. They should measure about 2 2/3 cups (650 mL). In a medium-size bowl, stir Kahlúa with coffee granules until dissolved. Stir in corn syrup, 1 cup (250 mL) icing sugar and crumbs until evenly mixed. Stir in almonds.
Line a tray with waxed paper. Shape mixture into 1-inch (2.5-cm) balls and place on tray. Place 1/2 cup (125 mL) icing sugar in a small bowl. Roll each ball in sugar until evenly coated. Place in an airtight container in single layers between waxed paper. Refrigerate at least overnight or up to 2 weeks. Flavour improves as they sit.
Nutrition (per serving)
These powdery snowballs are just like a rum ball, but with a coffee kick instead.