Almond Packet

5 from 5 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 23 people



  • 4 Egg white Gr. L.
  • 1 pinch Salt
  • 100 g Extra fine sugar
  • 30 g Drinking chocolate
  • 250 g Shelled almonds, grated


  • 23 Pcs. Rectangular wholemeal biscuits (Bahlsen)
  • 23 tsp Liquid jam (sour)
  • 23 Pcs. Milk chocolate


  • 100 g Whole milk couverture
  • 30 g Cocoa butter
  • Almond slivers f.d. Decoration



  • Line a sheet with baking foil or paper, place 23 biscuits on it, brush each one with a teaspoon of liquid jam and place a piece of chocolate in the middle.
  • Beat the egg whites with a pinch of salt until stiff. When it starts to set, gradually pour in the sugar while whipping. When it is used up, keep beating until you can see a pattern when you beat the beaters and when you pull them out, firm tips remain. Then briefly stir in the drinking chocolate and fold in the almonds. Fill the then quite firm mass into a disposable piping bag, cut off the tip so far that an opening of almost 2 cm is created and press 2 thick "sausages" lengthways onto the biscuits. Then smooth them out with a teaspoon dipped repeatedly in hot water and adjust them to the rectangle of the biscuits.
  • Preheat the oven to 180 ° O / bottom heat and insert the tray on the second rail from below. The baking time is 20-25 minutes. Then pull the foil / paper from the tray onto a grid and let the packets cool down.
  • While doing this, melt the couverture with the cocoa butter over a medium heat over a water bath, then dip the packets in them at an angle and place them on a grid to harden. Sprinkle a few almond slivers on the still liquid couverture .............. done.
  • Since I had leftovers of everything, I tried to make them reasonably tasty. The only thing I didn't have in stock was the wholemeal biscuits. I didn't want to use the obligatory wafers (or nothing at all), but wanted a crispy base. The packets are made very quickly, the biscuits make them nice and crispy and go well with afternoon coffee or tea .............
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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