1/4 cup butter
1/2 cup confectioner’s sugar
1 teaspoon almond extract
1 egg yolk
8 ounces white chocolate, broken into small pieces
1 cup chopped blanched almonds, lightly toasted

Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly.

Remove from heat.

Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth.

Transfer to a shallow glass casserole dish.

Cover and refrigerate 1 hour.

Shape mixture into 1 inch balls.

Roll in almonds.

Cover and refrigerate at least 8 hours.

Place in miniature foil cups at room temperature to serve.

Store in airtight container in refrigerator.

Makes about 2 dozen truffles.