Servings: 4 dozen candies
1 cup (2 sticks) butter, softened
1 1/4 cups almond butter*
3 tablespoons dark rum or 1/2 teaspoons rum extract
1 teaspoon almond extract
3 3/4 to 4 cups confectioners’ sugar, sifted
12 ounces bittersweet chocolate, chopped
In large bowl, combine butter, almond butter, rum, almond extract and confectioners’ sugar using electric mixer. Dough will be smooth and firm. Shape dough into 1-inch balls; place on parchment-lined baking sheets. Refrigerate until firm; about 30 minutes.
Melt chocolate in shallow, microwave-safe dish. Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time. Chocolate should be melted and smooth.
To dip balls, insert a toothpick about 1/2 inch into the ball, dip into melted chocolate leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm. Repeat with remaining candies. Store in airtight container for up to 3 days.
*You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.