This buttery and nutty chocolate confection was inspired by the nuts that fall
from Ohio's famous buckeye trees. Come holiday time, they are produced (and
consumed) in mass quantities in "The Buckeye State," as well as in neighboring
states throughout the Midwest.
1 cup (2 sticks) butter, softened
1 1/4 cups almond butter*
3 tablespoons dark rum or 1 1/2 teaspoons rum extract
1 teaspoon almond extract
3 3/4 to 4 cups confectioners' sugar, sifted
12 ounces bittersweet chocolate, chopped
Candies: In large bowl, combine butter, almond butter, rum, almond extract and
confectioners' sugar using electric mixer. Dough will be smooth and firm. Shape
dough into 1-inch balls; place on parchment-lined baking sheets. Refrigerate until
firm; about 30 minutes.
Coating: Melt chocolate in shallow, microwave-safe dish. Heat for 30 seconds; stir;
then continue in 10-second intervals, stirring after each cook time. Chocolate should
be melted and smooth.
To dip balls, insert a toothpick about 1/2 inch into the ball, dip into melted
chocolate leaving a small circle of dough visible at the top, and place on parchment
paper to dry until chocolate is firm.
Repeat with remaining candies.
Store in airtight container for up to 3 days.
Yield: 4 dozen
* You may substitute peanut or cashew butter for almond butter; omit almond extract
if you use a substitution.