Ingredients Metric US Volume
Skinned almonds, coarsely ground 85 g 3.0 oz cup
Kirschwasser or similar alcohol as needed as needed as needed
Confectioners’ sugar 15 g 0.5 oz 2 tbsp
Caramelized Gianduja 15 g 17.6 oz 2 cups
Dark couverture, 63%, tempered 15 g 6.0 oz ¾ cup
130 g 27.1 oz


  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.
  8. – Pipe the gianduja mixture onto parchment paper and let sit overnight.

  9. – Once completely crystallized, cut into 1¼-in/32-mm pieces.

  10. – Dip into dark couverture with a three-pronged dipping fork.