Moroccan · Dessert
Almond & Orange Blossom Truffles
No-bake little sweets of ground almonds bound with honey and orange-flower water, rolled into balls and coated in icing sugar, sesame or chopped almonds. Somewhere between marzipan and a nut truffle, they're a quick petit-four for the Moroccan tea table and a favourite at celebrations.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 20
- Level
- Easy
Ingredients
- 250 g ground almonds
- 80 g icing sugar, plus extra to coat
- 3 tbsp honey
- 1 tbsp orange-flower water
- 1 tbsp softened butter
- 1/2 tsp cinnamon
- Toasted sesame or chopped almonds, to coat
Method
- 1
Mix
Combine the ground almonds, icing sugar and cinnamon.
- 2
Bind
Work in the honey, orange-flower water and butter until a firm, mouldable paste forms.
- 3
Adjust
If too dry, add a little more honey; if sticky, a little more ground almond.
- 4
Roll
Roll into small balls between your palms.
- 5
Coat
Roll each in icing sugar, toasted sesame or chopped almonds.
- 6
Set
Chill 30 minutes to firm up before serving.
Chef's tips
- Add the orange-flower water gradually — it's easy to overdo.
- Wet your hands slightly if the paste sticks while rolling.
- They keep for a couple of weeks in an airtight tin.
Frequently asked questions
Are these like marzipan?
Very similar in base, but softer and honey-sweetened rather than made with cooked sugar, and perfumed with orange-flower water for a Moroccan character.
Can I make them ahead?
Yes — they keep well in a sealed tin for up to two weeks, making them ideal for a celebration sweet table.