Christmas Pudding Truffles (Chocolate

2 oz. butter
1/4 teaspoon almond extract
1/4 cup sugar
3 oz. finely ground almonds, or almond flour
2 tablespoons cocoa, sifted
1 tablespoon rum extract
1 10-12 oz. pound cake, crumbed
6 oz. marzipan shaped into small balls
10 oz. bittersweet chocolate for dipping
2 oz. white chocolate for decorating
1/2 cup confectioners' sugar mixed with a few drops milk to make a very stiff frosting.
Few drops green and red food coloring.

1. Cream butter and sugar until fluffy.
2. Add almond extract, almonds and cocoa. Mix well.
3. Add cake crumbs and rum extract and mix well.
4. Shape into small balls and press marzipan into center.
5. Dip into chocolate. Place on waxed paper until set.
6. Decorate with white chocolate and a few drops of red and green frosting to resemble holly.
Makes about 4 dozen truffles.

Venetians Tri-color cookies



8 ounces almond paste, grated
8 ounces marzipan
1 1/2 cups butter
1 cup granulated sugar
4 eggs, separated
1 teaspoon almond extract
2 cups flour
1/4 teaspoon salt
10 drops green food coloring
8 drops red fool coloring
1 12 ounce jar apricot preserves
2 ounces bittersweet chocolate

1. Grease three 9 x 13" pans; line with waxed paper, grease again.

2. Break up almond paste in a large bowl with a fork. Add butter, sugar, egg yolks and almond extract. Beat with electric mixer until light a fluffy - about 5 minutes.
3. Beat in flour and salt.

4. Beat egg whites until stiff peaks form. Fold into almond mixture.

5. Remove 1 1/2 cups batter, spread evenly into prepared pan. Remove another 1 1/2 cups and add the green food coloring; spread evenly into second prepared pan. Add red food coloring to remaining 1 1/2 cups batter and spread into remaining pan.

6. Bake at 350° for 12 to 15 minutes, or just until edges are golden brown. (Note: Cakes will be 1/4" thick.)

Walnut Roll

7 eggs separated
3/4 cup sugar
1 1/2 cups ground walnuts
1 teaspoon baking powder
1 cup heavy cream
1 teaspoon vanilla

1. Brush a jellyroll pan, 10 x 15, with oil line with wax paper and oil the paper.

2.  Preheat oven to 350°

3. Using mixer, beat the egg yolks with the sugar until the mixture is pale in color and forms a ribbon.

4.  Beat in walnuts and baking powder.

5.   Using a clean bowl and beaters, beat egg whites until stiff. Stir one third of the egg whites into walnut mixture, then fold in remainder.

6.   Spread the batter in the prepared pan and bake for 15 to 20 minutes or until it is golden.

7. Cool cake in pan.  Turn out on to wax paper sprinkled with sifted confectioners' sugar.  Remove paper from the bottom of the cake and spread with the cream which has been beaten until stiff with the vanilla. Roll up the cake using the paper as an aid and slide the roll onto a flat serving platter. Sprinkle the roll with additional sifted confectioners' sugar.