Preparation info

  • Makes about

    65

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

These are my own favourites – little discs of chocolate sprinkled with whatever you like best: almonds, candied lemon peel, glace cherries, walnuts or fat Malaga raisins. Anouchka likes to do the artistic part (while I do most of the eating). The name means ‘beggars’. Traditionally served at Christmas with toppings of dried fruit and nuts in four colours, they were meant to represent the four Roman Catholic mendicant orders (white for the Dominicans, grey for the Franciscans, brown for the Carmelites and deep purple for the Augustines).

Ingredients

    Method