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- Makes about 60 balls.
- 1 pack (250 g) cream cheese, softened
- 1 pack (250 g) Imperial margarine, cold
- pack cheddar cheese (Maclaren's)
- ½ cup butter, softened
- 2 tbsp brandy
- toasted almonds, chopped very fine.
- Using food processor, on pulse, blend until smooth.
- Remove from processor.
- Working quickly, shape into 1 inch balls.
- Chill for at least 3 hours.
- Just before serving, roll in chopped almonds to coat.