| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Candies |
6 |
Servings |
INGREDIENTS
| 2/3 |
c |
Almond paste, room temperature |
| 2 |
tb |
Coffee liqueur |
| 1 |
ts |
Instant coffee powder (not granules) |
| 72 |
|
Walnut halves |
| 8 |
oz |
Semisweet chocolate, melted |
INSTRUCTIONS
1. Mix the almond paste, coffee liqueur and coffee
powder until smooth.
2. Spread 1/2 tsp of the mixture on the flat side of
a walnut half and top with another walnut half,
forming a sandwich. Rep,eat with the remaining almond
paste and walnuts.
3. Line a large baking sheet with wax paper. Dip
one end of the walnut in the melted chocolate and set
on the baking sheet. Repeats with the remaining
filled walnuts walnuts and chocolate. Refrigerate
until the chocolate is set, about 30 minutes. Cover
with plastic wrap and store in refrigeration.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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