Madeleine Kamman

Chocolate Nut Candies

Pâtes de Noix Diverses

Preparation info
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

These candies can be prepared with whatever kind of nut you prefer. The proportions remain the same. My favorites are hazelnuts, walnuts, and pistachios. Use green Chartreuse with hazelnuts, marc or rum with walnuts, and Kirschwasser with pistachios.

Ingredients

  • 1 cup ground almonds
  • 1 cup ground hazelnuts, walnuts, or pistachios

Method

Put both ground nuts, the confectioners sugar, and liqueur in a food processor and process 15 seconds. From the top of the processor, add egg white 1 teaspoon at a time until a solid ball forms; remove from the processor and shape into 1- by ⅔-inch ovals. Refrigerate 2 hours.

Melt the chocolate and chosen oil together, cool to coating texture and dip the nut pastes into the couvertur