Austrian Chocolate Balls

Name: Austrian Chocolate Balls
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2-3 dozen
Ingredients: 2 ounces unsweetened chocolate; 1/3 cup butter, cubed; 1 cup sugar; 1 egg; 1 egg yolk; 1/2 teaspoon almond extract; 1-1/3 cups all-purpose flour; 1/2 cup finely chopped almonds; GLAZE:; 1 ounce unsweetened chocolate; 1 tablespoon butter, softened; 1/4 teaspoon almond extract; 1-1/4 cups confectioners' sugar; 3 to 4 tablespoons milk

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 25 min. Bake: 10 min. + cooling

By Taste Of Home Editorial Team

Recipe by Lisa Malshuk

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

I love to prepare these chocolate balls for family gatherings, to share at work or when I have a craving for chocolate! They're not too sweet and the glaze makes them pretty. —Lisa Malshuk, Bellow Falls, Vermont

Variations: If desired, vanilla can be substituted for the almond extract. The chopped almonds can be omitted. To get rounder cookies, increase flour by 1/4 to 1/2 cup.

TEST KITCHEN APPROVED

Austrian Chocolate Balls

1 Reviews Add your review

Yield:2-3 dozen

Prep:25 min

Cook:10 min

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Ingredients

2 ounces unsweetened chocolate
1/3 cup butter, cubed
1 cup sugar
1 egg
1 egg yolk
1/2 teaspoon almond extract
1-1/3 cups all-purpose flour
1/2 cup finely chopped almonds
glaze:

1 ounce unsweetened chocolate
1 tablespoon butter, softened
1/4 teaspoon almond extract
1-1/4 cups confectioners' sugar
3 to 4 tablespoons milk

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Directions

1
In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat the sugar, egg, yolk, extract and chocolate mixture. Gradually add flour and mix well. Stir in nuts. Shape into 3/4-in. balls and place 1 in. apart on ungreased baking sheets.

2
Bake at 350° for 10-12 minutes or until set. Cool.
3
For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Add the extract, sugar and milk and mix well.
4
Dip tops of cookies into glaze; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.