Chocolate Amaretto Truffles

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   1. Preheat oven to 325u00b0 F. Line large jelly roll pan with parchment paper. Spread almonds on pan and toast for 20 minutes, stirring after 10 minutes. When done, slide parchment off pan and let cool 5 minutes. Place almonds in a food processor with a metal blade and process until ground.

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   2. Melt chocolate in a double boiler or in microwave in 15-second increments, stirring between cycles, until smooth. Heat cream on stove or in microwave until hot but not boiling. Whisk into melted chocolate in four parts. Add almonds and almond liqueur and mix well.

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   3. Line a cookie sheet with parchment or waxed paper. Pour the mixture onto paper and spread about 1/3-inch thick. Freeze 25 minutes.

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   4. Slide the paper off the pan and line with new paper. Scoop up teaspoons of the choc

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