These truffles are good... but almost not worth the trouble. What the recipe neglects to say is that a food processor is required. I don't have one, and used a blender. Tedious work to "crumb" the wafers in this manner. Also, the recipe ingredients list should list the powdered sugar twice, as one-half is used in the mix, and 1/4 is used as a dusting. This is not specified clearly enough.

These truffles are delicious and very flavorful. I made them for Christmas and my family loved them. Another review said you have to crumb the wafers in a food processor or blender, but I put them in a plastic bag and smashed them with a glass. It's pretty easy. But you do have to grind the nuts. I used my coffee grinder. I think the recipe is perfect. I usually change recipes, but this one was great as-is. The only difference I found is that it made way less than 4 dozen. They would have to be miniscule to get that many.

I didn't add the chocolate into the recipe, and I added a little vanilla, nutmeg, and ground cloves into the mixture. I refrigerated it overnight and used the chocolate to dip the truffles in to create a more pumpkin flavored center. I also used apple juice instead of the liqueur. They turned out really good. Next time, I will probably just use pumpkin pie spice and a little vanilla.

These are great and they freeze really well. But I don't dust them before hand if they are going to be frozen.

I would say it is just me, but given the feedback I've gotten...these just aren't good. I've made them as directed, w/ Grand Marnier, & w/ orange juice. These have a granular (yes I ground everything w/ my food processor) quality that I just don't like.

We loved these! They have dark chocolate/ cinnamon/ coffee slight bitterness to them, so which I love. I did use my food processor to "crumb" the cookies, and I ground them fairly fine. The comments before regarding the division of the powdered sugar were very helpful. I got 48 truffles out of the recipe and let them refridgerate for several hours before serving. No complaints.

Wow! These were great! I would suggest letting these refrigerate overnight - it gets rid of the "crumb" texture.

BEWARE!!! The powdered sugar needs to be divided up BEFORE you put it into the mixture. I almost made a huge mistake by putting too much! We made these for a progressive dinner and everyone loved them!

My coworkers absolutely loved these. I only put in about 1/4 C of Kahlua instead of 1/3. While melting the chocolate I added the Kahlua and pumpkin so it was mixed nicely before adding to the dry mixture.

A HUGE disappointment. Unless you can pulzerize the almonds into a fine powder, the conisistency will be grainy. But even above and beyond the unappealing texture, they just plain don't taste very good. I follwed the recipe exactly, and all I could taste was the vanilla from the cookies and the cinnamon -- certainly no pumpkin taste and only mildly chocolately, even though I used a quality chip (Ghiardelli, a mixture of dark and semi-sweet). Finally, the finished product is very soft. Unless you're eating them right out of the fridge, they're pretty gooey; after sitting out for half an hour, the powdered sugar coating just dissolves. I suppose you could mitigate that somewhat by rolling them in chopped nuts, but I wasn't about to go to the trouble and expense. Definitely not something I would give as a gift or serve to guests. I ended up adding enoughpumpkin and chocolate to cover the vanilla and cinnamon and make it a dip. It wasn't bad with apple slices and pretzels, but way too much work and cost to justify the end result. I wouldn't make this again.