1 cup blanched almond meal,
3 tbsp gf icing sugar + extra for coating,
4 tbsp baileys almande
1.Soak the almonds in water for 4-5 hours in the refrigerator. Rinse and drain completely and grind in a food processor until you get smooth paste form.
2.Add the icing sugar and baileys and continue processing to combine all the ingredients well. At this point the mixture may be too runny and it will be hard to shape into balls. Simply, place in the refrigerator or even freezer for a few minutes to let it harden and then proceed to shape the mixture into small balls.
3.Roll in extra icing sugar for a snow-covered look. Enjoy!
Storage: in the refrigerator in an air-tight container for up to 4-5 days and serve cold.