Angel Eyes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Chop the couverture and melt it on a hot water bath. Mix ground almonds, flour 70 g icing sugar, salt and orange fruit. Add egg, butter in flakes and chocolate coating. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and chill for about 1 hour.

2. 2

   Add boiling water to the almond kernels and leave to stand for about 5 minutes. Drain the almonds, remove the skin. Drain almonds on kitchen paper. Form approx. 32 balls (approx. 3 cm Ø) from the dough. Put them on 2 baking trays lined with baking paper and press them slightly flat. Press small depressions in the middle of the balls, e.g. with a wooden spoon handle. Heat up the jam, pass it through a fine sieve and distribute it in the hollows. Place 1 almond on each. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 12 minutes.

3. 3

   with a wooden spoon handle. Heat up the jam, pass it through a fine sieve and distribute it in the hollows. Place 1 almond on each. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 12 minutes. Let cool on a cake rack. Mix 50 g icing sugar and liqueur to a smooth glaze. Pour the icing into a freezer bag, cut off a small corner and decorate the thalers with it, let dry

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
100 kcal

CARBS
11 g

FATS
5 g

PROTEINS
2 g