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CHOCOLATE ALMOND BALLS (Dadrio) Italy

5 cups sifted flour
2 1/2 cups confectioners sugar
2 tablespoons baking powder
1/4 cup cocoa
2 cups coarsely chopped almonds
1/2 cup shortening
2 eggs, slightly beaten
6 oz can evaporated milk

Sift flour, 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.

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