Almond Candies

Baking and Desserts | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Store the candies in the refrigerator in a closed container.

Ingredients

Peeled chestnuts - 7.1 oz
Sugar - 5.3 oz
Meyer Lemon Juice - 1 teaspoon
Butter - 0.7 oz
Cocoa Powder - to taste
White Chocolate - 10.6 oz

Step by Step guide

Step 1

Lightly toast the almonds in a dry skillet until golden spots appear, then cool.

Step 2

Add sugar to a heavy-bottomed skillet, then add lemon juice — the sugar should completely dissolve and turn into caramel, watching that it doesn't darken too much — the caramel should be the color of light honey. Turn off the heat, add the nuts, and quickly stir to coat the almonds well with the caramel. Spread on parchment paper, flatten, and let cool.

Step 3

Once the almonds have cooled, select 30–34 of the most beautiful nuts and set them aside. Grind the remaining nuts into flour using a coffee grinder.

Step 4

Melt the chocolate with the butter in a double boiler, gradually adding the ground nuts and stirring — a pliable mass should form. If it is not thick enough, you can place it in the refrigerator for about 30 minutes — mine turned out just right immediately.

Step 5

From the nut-chocolate mixture, form a small ball, place an almond in the center, and shape it into an oval candy.

Step 6

Sift cocoa powder onto a flat surface, and roll the candies well in cocoa on all sides. Place them on parchment paper and refrigerate for about 1 hour to firm up.