Gingerbread-Hazelnut Rum Balls

1 fave
More from this source
Washington Post


Add a comment


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

You might also like

Rum Balls
No Bake Rum Balls!
Framed Cooks
Rum Balls
My Baking Addiction
Cranberry-Almond Rum Balls
Bakers Royale
Rum Balls
Nilla Wafers
Rum Balls
Happy Go Marni
Rum Balls
Leite's Culinaria
Rum Balls
Cooking with Amy
Rum Balls
All You
Cherry Rum Balls