Prep 15 mins
Cook 0 mins
A sassy, dark chocolate sweet perfect for gift-giving from the Southwest chapter of the United States Regional Cookbook,Culinary Arts Institute of Chicago, 1947. Using your food processor will make short work of grating the chocolate.
- Mix cocoa and cinnamon together.
- Work chocolate, sugar, almond paste, coffee and butter together to make a smooth paste.
- Shape into very small balls and roll in cocoa/cinnamon mixture.