Peter Greweling

Almond Dragées

Preparation info
  • Yield: Approximately

    800 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

Sugar 280

Method

  1. Combine the sugar and water in a wide saucepan. Cook to the thread stage, about 110°C/230°F. (See Stages of Sugar Cooking.)
  2. Remove from the heat and add the almonds. Stir vigorously off the heat until the almonds fully crystallize and separate into individual sugar-coated nuts.
  3. Return the pan to the heat. Cook t