In a food processor, crush the chocolate wafer cookies until finely ground. Add in the confectioner's sugar and almonds and pulse for a few seconds to mix well. Remove this mixture to a medium sized bowl.
In the food processor, combine the Kahlua, corn syrup, and espresso powder. Let it stand for 5 minutes.
Add the chocolate crumb mixture and pulse until it is well-blended.
Roll a teaspoonful of the mixture into a 1-inch ball. Then roll the ball 2 times in confectioner's sugar. to fully coat the ball.
Store the Kahlua balls in a covered tin container for a few weeks.
FLAVOR: The coffee taste gets even stronger a day or two after they are made!TOO SOFT? It depends on the room temperature. If your Kahlua balls get too soft at room temperature, store them covered in the refrigerator. They will become firm.GO AHEAD! Add a little extra of the espresso powder if you really love coffee! BEFORE SERVING: Refresh with another sprinkle of confectioner's sugar if needed.