Liqueur Chocolates

Cream butter with half of the icing sugar until well mixed. Add liqueur mixing well again. Add almonds. Add last half of icing sugar slowly mixing well. Refrigerate in tightly sealed freezer bag overnight.

Roll candy into one inch balls on cookie sheet, cover well and refrigerate until solid again. TIP: coat hands and spoon lightly with butter will stop candy from sticking.In a double boiler melt 1 part semi sweet chocolate with 2 parts unsweetened chocolate and a few slivers of paro wax.

Dip candies in chocolate to coat. TIP: I use toothpicks.

Store in airtight container in refrigerator.