• 1 package (150g) Morning Coffee biscuits or Petit Beurre or ground rusks
• 2/3 cup (120g) powdered sugar
• 1 ½ tablespoon (15g) cocoa powder
• 2 tablespoons (20ml) cognac
• 3 tablespoons (30ml) citron or other citrus syrup
• 1 teaspoon (5g) citron or orange zest
• 1/5 cup (50ml) rose water
For the coating
• granulated sugar
METHOD
1. Place the almonds on a baking sheet and bake in a preheated oven at 180°C (350°F) for 12 minutes.
2. Let them cool and chop them finely in a blender. Be careful, we don't want them to turn into powder. Put them in a bowl.
3. Grind the biscuits too and add them to the almonds. Add the powdered sugar, the sifted cocoa, and mix.
4. Add the cognac, the syrup from the sweet preserve, the citron zest, and the rose water, and knead by hand until you have a mixture that can be rolled into small truffles.
5. Roll them into small round bites. Dip the 'bousses' (small sweets) in granulated sugar and place them in truffle cups. They keep well outside the refrigerator for many days.
