Total Time
15mins
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.

Ingredients Nutrition

Directions

  1. Mix cocoa and cinnamon together.
  2. Work chocolate, sugar, almond paste, coffee and butter together to make a smooth paste.
  3. Shape into very small balls and roll in cocoa/cinnamon mixture.