| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 1/4 |
oz |
Water |
| 4 1/2 |
oz |
Sugar |
| 4 1/2 |
oz |
Ground walnuts |
| 4 1/2 |
oz |
Ground almonds |
| 4 1/2 |
oz |
Ground coconut |
| 4 1/2 |
oz |
Unsweetened chocolate |
| 4 1/2 |
oz |
Honey |
| 2 |
|
Or 3 T. kirsch |
|
|
Cocoa powder to roll balls in |
INSTRUCTIONS
Over low heat, dissolve sugar in water. Add chocolate to melt. Add all
other ingredients except kirsch and cocoa. Stir continuously over low heat
until mixture becomes a paste. Remove from heat; add kirsch. Let cool
completely. Form into small balls and roll in cocoa. Serve in small paper
cases.
The last time I made them, I didn't have a scale so I just measured out
equal amounts of everything (and half that measure of water). I guessed
with the kirsch -- the measurement is imprecise anyway. And they were
delicious.
Posted to JEWISH-FOOD digest by "Paula Miller Jacobson" <paulaj@erols.com>
on Sep 7, 1998, converted by MM_Buster v2.0l.
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