Amygdalota (almond truffles) with matcha

Amygdalota (almond truffles) with matcha

 

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Prep time

10 mins

Total time

10 mins

 

Author: EnHealthy

Ingredients

• 1 cup (200 g) of almonds without the skin
• 2 tablespoons of flower water
• 2 tablespoons of honey
• 1 teaspoon matcha powder

Coating

• 1 teaspoon matcha powder
• 2 tablespoons of dry, shredded coconut
• 7 whole cloves

Instructions

1. Pour the almonds in a food processor and blend for 2 minutes. Add the flower water and honey to the mixture.
2. Blend it again until a dough is formed. Divide the dough into 2 equal portions.
3. Place one of the portions of dough back into the food processor.
4. Add 1 teaspoon of matcha powder and blend until the dough becomes green.
5. Shape 7 small balls from the white batch of dough. Shape 7 small balls of dough from the green batch.
6. Put the shredded coconut into a small bowl.
7. In another bowl, place the remaining matcha powder.
8. Roll the green truffles in coconut. Dip half of the white truffles in matcha powder.
9. Stick a clove into the white truffles for aesthetics and aroma.
10. Place the almond matcha truffles into an airtight container and refrigerate for about 1 hour. Consume within 5 days.

Notes

14 Truffles

3.5.3226

For more information & recipes about Matcha refer HERE

Key Ingredient: Matcha

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