• 8 eggs
  • 4 cups sugar
  • 12 cups crushed almonds
  • 1 Tbsp cocoa powder
  • 3/4 bottle almond extract (43 mL size bottle)
  • sugar


  • large and small measuring cups
  • measuring spoons
  • large bowl
  • wooden spoon
  • cookie sheet
  • parchment paper

Prep time:




Cook time:

7-8 dozen

Recipe attribution:

Lee-Anne Franklin

Preheat oven to 325° F.

Beat eggs in the bowl.

Add 8 cups of crushed almonds and the remaining ingredients and mix well. Gradually add the rest of the crushed almonds and mix slowly.

Line the cookie sheet with parchment paper.

Form the mixture into little balls, a bit smaller than rum balls.  Roll each ball in sugar, then place on cookie sheet.

Bake for 15 minutes at 325° F