Amaretto Balls with Zwieback

Prepare a double boiler and gently heat the cream in it (do not let it boil).

Add the butter to the warm cream and let it melt into it.

Break the white chocolate into pieces, add to the cream-butter mixture and stir until completely melted.

Remove the chocolate mixture from the double boiler and let it cool until it is still soft but no longer hot.

Crush the zwieback very finely and evenly drizzle with Amaretto.

Add the still-soft chocolate mixture to the zwieback and stir in thoroughly.

Fold in the chopped almonds and mix everything well.

Cover the mixture and chill it for about 60 minutes.

Shape small balls from the chilled mixture.

Store the Amaretto balls in the refrigerator.