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Peter Greweling

Leaf Croquant

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Preparation info
  • Yield:

    100 pieces

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Filling

Almonds, lightly toasted

Method

To Make the Filling

  1. In a food processor, grind the almonds with the confectioners’ sugar to a very smooth, soft consistency. (This is easier to accomplish if the nuts are warm.)
  2. Remove the nut mixture from the processor, add the glucose syrup, and work into a malleable dough.
  3. Form the nut mixture into a square approximately

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