|Skinned almonds, coarsely ground|
|Kirschwasser or similar alcohol||as needed||as needed||as needed|
|Dark couverture, 63%, tempered|
1 Preheat oven to 340&F/171.1&C. Moisten the almonds with the Kirsch and mix well. Add the confectioner’s sugar and mix to cover the almonds. Spread the almond mixture on a baking sheet and roast until golden brown, about 4 minutes. Remove from oven and stir to break up clumps. Let cool.
2 In a bowl, combine the gianduja and the almond mixture.
3 Using ½-in/13-mm round tip, pipe logs the length of a parchment paper–lined sheet pan.
4 Let set overnight at room temperature or place in a cooler until firm.
5 Cut into 1¼-in/32-mm pieces.
6 Using a dipping fork, dip the candies in the dark couverture, place on a tray, and let set at room temperature.
7 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.
© 2011 All rights reserved. Published by Wiley.