John Myers
Ametlles de Nadal amb xocolata blanca i negra
The perfect christmas almonds with white and dark chocolate recipe with a picture and simple step-by-step instructions.
- 400 g Almonds whole, unpeeled
- 55 g de xocolata blanca
- 55 g de xocolata negra
- 150 g de sucre en pols
- 1,5 culleradetes d'espècies de pa de gingebre
- 50 g de flocs de coco
Almonds with white chocolate:
- First of all, spread all the almonds for both types on a baking tray lined with baking paper and roast them in the 160 ° preheated oven for 10 minutes. Take out, let cool.
- Then melt the white chocolate over the water bath. Meanwhile put 75 g of powdered sugar and the coconut flakes in a not too small, sealable can and mix. When the chocolate is liquid, add 200 g of the toasted almonds and mix thoroughly with it. All almonds should be coated with chocolate. Then put them all at once in the can with the powdered sugar mixture, close it tightly and shake vigorously until all the almonds are individually coated with powdered sugar. Then lift them out with a large perforated or sieve-like ladle, knock off any excess powdered sugar and put them back on the tray and allow to harden well there. Save the leftover powdered sugar with the coconut flakes for further baked goods.
Almonds with dark chocolate:
- Here, too, melt the chocolate but then stir in the gingerbread spice. Put the remaining 75 g of powdered sugar in another, well-sealable can and keep it ready. When the chocolate is ready, thoroughly fold in the remaining 200 g of almonds and immediately add them to the powdered sugar, close the can and shake vigorously, then knock off any excess powdered sugar – as mentioned before – and place them on the baking tray to harden.
- These almonds are made super fast and have a delicious Christmas taste. If you like and manage not to eat it yourself, you can of course also give it away as a gift …………. Let’s see if it works for me …. ;-))))
