Ewald Notter

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Preparation info
  • Yield:

    85 pieces

    • Difficulty

      Easy

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

Method

  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