Title: Chocolate Almond Balls (Dadrio) Italy
Categories: Italian Chocolate Nut Cookie
Yield: 1 Servings

5	c	Sifted flour
2 1/2	c	Confectioners sugar
2	tb	Baking powder
1/4	c	Cocoa
2	c	Coarsely chopped almonds
1/2	c	Shortening
2		Eggs, slightly beaten
6	oz	Can evaporated milk

Sift four, measure and resift with sugar, baking powder and cocoa. Add nuts, and mix well. Cut shortening into dry ingredients with fingers until mixture resembles coarse corn meal. Make a well in center of flour and put eggs and milk into it. Knead dough until smooth, about 5 minutes. If it seems too dry, add water, 1 teaspoon at a time until mixture holds together. Pinch off pieces of dough the size of a walnut, and roll into balls between the palms of the hands, Place balls on greased cookie sheet 1 inch apart and bake in moderate 350 degF oven 18-20 minutes , until toothpick inserted in center of ball comes out clean. Watch carefully, as they burn easily. Frost as soon as they come out of oven with any desired frosting. Makes 6 dozen. Caution: Handle these cookies very carefully, as they are quite delicate and will crumble.

from:The Home book of Italian cooking by Angela Catanzaro

posted by: Lei, Bronx, NY

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