This recipe works well with Kirschwasser or simple syrup and with hazelnuts, almonds, pistachios, and pecans.

Ingredients Metric US Volume
Nuts and dried fruits of your choice 500.00 g 17.6 oz cups
Egg whites 13.00 g 0.5 oz 1 tbsp
Salt 3.25 g 0.1 oz 1 tbsp
Liqueur or simple syrup 65.00 g 2.3 oz ¼ cup
Milk, white, or dark couverture, tempered 3250.00 g 114.6 oz 11 cups
Paprika, regular to taste to taste to taste
Cayenne to taste to taste to taste
3831.25 g 135.1 oz


1 Chop the nuts coarsely, moisten with the egg whites, and sprinkle with the salt.

2 Spread the nuts on a sheet pan and roast at 340&F/171.1&C until golden brown. Let cool.

3 Drizzle the liquor into the tempered couverture to thicken it slightly for piping, and pour the mixture into a parchment piping bag or pastry bag without a tip.

4 Pipe the couverture onto a Silpat or parchment paper in 4-in/100-mm stick shapes.

5 Before the couverture sets, sprinkle the chopped nuts and the spices on top of the couverture sticks.

6 Let sit at room temperature for 30 minutes to allow the couverture to set.

7 Store in an airtight container in a cool, dark place.