Gingerbread-Hazelnut Rum Balls

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Washington Post

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Ingredients

About 30 store-bought gingersnaps, ground in a food processor (about 2 1/2 cups)

2 tablespoons unsweetened cocoa powder

1 cup confectioners' sugar, plus more for rolling

1 cup skinned hazelnuts, toasted, cooled and finely chopped (see NOTE)

4 to 6 tablespoons honey

4 to 6 tablespoons rum or whiskey

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