Limoncello Biscotti Truffle Balls

Taking a cue from the popular "cake pop" phenomenon, these use Limoncello Buttercream and a touch more Limoncello to bind almond biscotti crumbs that get rolled into balls and coated in white chocolate.

• Ready In: 1 hr 20 mins
• Serves: 25
• Yields: 25 truffles

Ingredients

• 200  g  almond biscotti, crushed finely
• 165  g  lemon frosting (such as Limoncello Buttercream)
• 3  tablespoons  limoncello
•  white chocolate, for dipping

Directions

1. In a bowl, combine the biscotti crumbs, frosting and Limoncello until the mixture clumps together into a formable "dough".
2. Roll into teaspoon-sized balls and place on a plate.
3. Freeze 1 hour.
4. Dip balls in melted white chocolate and allow to set completely on waxed paper.