Chocolate-Almond Bonbons

1 8-ounce can almond paste
1 12-ounce package (2 cups) semisweet chocolate pieces
1/4 cup butter
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1 teaspoon vanilla
2 cups all-purpose flour
 
Preheat oven to 350 degrees
    Use a teaspoon to make tiny balls out of your almond paste.Do this prior to getting the chocolate ready. Set aside.
     In  medium saucepan, combine chocolate pieces and butter. Cook and stir over low heat until melted and smooth. Stir in the sweetened condensed milk and vanilla. Stir in flour until well combined.
     Once your dough and chocolate are ready, enrobe each almond paste ball with chocolate.Place your rounded chocolate-almond balls  on an ungreased cookie sheet. Bake 6-8 minutes. Transfer to wire rack to cool. Drizzle with glaze or dust with powdered sugar.
     Almond Glaze: In a small bowl, stir together 1 cup sifted powdered sugar, 1/2 t almond extract, and enough milk to make a thin glaze (about 1 - 2 teaspoons). You may tint with food coloring.
     Chocolate Glaze: In a small bowl, mix 1/2 cup sifted powdered sugar, 2 t cocoa powder, and enough milk to make a thin glaze (2 - 3 teaspoons).
     Powdered Sugar: In a large Ziploc bag, add the cooled cookies, 30 at a time, to 2 cups powdered sugar. Shake gently and remove with a large slotted spoon to remove excess sugar.