B-52 Balls

2-cups finely crushed vanilla wafers
1-cup icing sugar
1/4-cup almond paste, room temperature
2-1/2-tbsp Kahlua
2-1/2-tbsp Grand Marnier
2-1/2-tbsp Bailey's Irish Cream
2-tbsp white corn syrup
10-12oz. semi-sweet chocolate
2-cups very finely crushed toasted almonds

In a bowl, mix the wafers, sugar, almond paste, liqueurs, and corn syrup.

Make sure the almond paste is well blended with the other ingredients.

Press mixture into shallow pie plate and refrigerate until firm enough to form into balls.

This should take 20 minutes or so.

Melt chocolate in a double boiler over gently simmering water.

Roll mixture into small ball, impale each on a toothpick and dip into the melted chocolate, coating evenly.

Roll gently in toasted almonds then place on large trays to harden.

Store in airtight container in refrigerator or shelf.

Serve at room temperature.