This recipe works well with Kirschwasser or simple syrup and with hazelnuts, almonds, pistachios, and pecans.
|Nuts and dried fruits of your choice|
|Liqueur or simple syrup|
|Milk, white, or dark couverture, tempered|
|Paprika, regular||to taste||to taste||to taste|
|Cayenne||to taste||to taste||to taste|
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.
© 2011 All rights reserved. Published by Wiley.