Recipe by: St. Louis Post-Dispatch 11/30/96 Grind chocolate wafers and almonds together in a food processor until pulverized. Add 1 1/2 cups powdered sugar; process to combine. Add Grand Marnier and corn syrup; process until mixture forms a moist mass. Break off small pieces of dough and roll into 1-inch balls. Place remaining 1 cup powdered sugar in a wide bowl; roll each ball in sugar to coat. Store loosely packed between layers of waxed paper in a tightly covered tin. Best if prepared 1 week before serving. ----