Ruthie's Rumballs
(made by the contributor as a child)
. . . . 
Photographs (c)2008 Ruth Kutalek
Ingredients:
220g hazelnuts (or walnuts) freshly ground
100g bitter chocolate, finely ground or melted
100g butter
100g icing sugar
1 package vanilla sugar (see footnote for Weinachtskekse)
4-5 spoons of dark rum
Preparation:
Mix all ingredients together (add more rum if you feel the mixture is too dry); form small balls (about 2cm in diameter), cool them in the refrigerator. When cool and firm roll them in chocolate flakes or white icing sugar (or keep them as they are) and serve them in paper cups.
Photograph (c)2008 Ruth Kutalek
