Balls of almond paste

Place the almond paste in a bowl, add the liqueur, knead dough with your hands until mixture is smooth.

Take a quantity of dough as big as a cherry, and roll it up between your palms to make a ball.

Continue in the same way with the rest of the dough, placing balls on parchment paper.

Keep them in the freezer for 10 minutes.

Cut the chocolate, mix it with oil and fondetelo: place the bowl over a pot of water to a boil, brought into the bowl with the chocolate just touches the water, melt for 10 minutes, stirring occasionally.

Remove the Pan from the water and soak the almond paste balls, one at a time.

Drain, appoggiatele on a sheet of baking paper.

Let dry for 60 minutes at room temperature.

Sprinkle with powdered sugar sent down by a strainer when serving.