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Badem Ezmesi (Bebek Almond Truffles)

A recipe for Badem Ezmesi (Bebek Almond Truffles) from the cookbook, Anatolia! These orange blossom-scented almond truffles are coated in dark cocoa powder.

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 10 truffles
Course: Dessert
Cuisine: Turkish

Ingredients

  • 50 milliliters (1 3/4 fluid ounces) water
  • 50 grams (1 3/4 ounces) sugar
  • 4 drops lemon juice
  • 1/2 teaspoon orange blossom water
  • 150 grams (5 1/2 ounces, 1 cup) blanched almonds
  • 1 tablespoon Frangelico or hazelnut liqueur
  • 50 grams (1 3/4 ounce) dark cocoa powder

Instructions

    Cup of Yum
  1. Bring 50 milliliters (1 3/4 fluid ounces) water to a boil over high heat.
  2. Add the sugar and stir to dissolve. Reduce the heat to a simmer, then add the lemon juice and the orange blossom water.
  3. Put the almonds in a mixing bowl and gradually add the syrup, in four batches, pounding the mixture with a wooden spoon each time.
  4. Add the Fragelico and then knead the mixture for 5 minutes, until a smooth paste forms.
  5. Roll the truffles into about ten walnut-sized balls, coat with cocoa powder and serve.