Kneaded gofio chocolates

Directions

• We chop the skinned almonds very finely. If we have acquired them with skin, there is a trick to peel them quickly: Put water to boil in a saucepan and add the almonds. Boil them for a few minutes or until they float. Let them cool down a bit and you will see that the skin has come off and comes out easily.
• Put the gofio in a bowl or large container, where we will make the mixture and knead it. Add the cinnamon and mix it with the gofio. Also add the chopped almonds, the grated peel of half an orange and a handful of sultanas, if you like.
• On the other hand, dissolve the sugar in the glass of water. Add the oil to the bowl, together with the glass of water with the sugar. Mix and knead with your hands. We have to get a texture neither too wet (so that it doesn’t sweat) nor too dry (so that it doesn’t break). If we have any of these two forms, we can correct it with more gofio or with more water.
• All we have to do now is make the gofio chocolates, taking pinches of dough and giving them a spherical shape with our hands. To give them a final and distinguished touch, we will sprinkle the chocolates with a little gofio on top. If there are any leftovers, keep them in the fridge to be eaten cold.