Ingredients

1 cup very finely ground almonds
1 (16-ounce) container dark chocolate frosting
4 tablespoons (1/2 stick) butter, at room temperature
2 1/2 cups graham cracker crumbs
1/2 teaspoon pure almond extract
48 chocolate kiss candies (recommended: Hershey's)

Instructions

Pulse
almonds in a food processor until very finely ground, like coarse sand. Pour ground
almonds into a pie pan or other shallow bowl and set aside. Beat chocolate frosting and
butter in large bowl with a hand mixer until well blended. Stir in graham cracker crumbs
and almond extract. Shape chocolate mixture into 1-inch balls. Roll each ball in almonds
to coat. Place balls on a cookie sheet. Using your finger, make a deep indentation in the

center of each ball. Fill the indentations with chocolate kiss candies. Refrigerate for 30
minutes, or until cold.