• 6 1-oz. squares white chocolate
• 1 1/2 C. almonds or pecans
• 1 1/2 C. vanilla or white cake crumbs, processed in food processor
• 1/3 C. raspberry liqueur
• powdered sugar

Melt chocolate in microwave or in top of a double boiler. Grind nuts in a food processor. Stir nuts into melted chocolate. Add the cake crumbs and liqueur, mixing well. Shape into 1-inch balls. Let sit in refrigerator for one hour or until firm. Roll in powdered sugar. Store, tightly covered, in the refrigerator for at least 1 week (if you can hold out that long) before serving.