Peanut Kisses

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring approx. 1 l water to the boil in a pot. Add almonds and bring to the boil. Simmer for 1-2 minutes at medium heat.

2. 2

   Pour the almonds into a sieve, drain them and let them cool down for about 5 minutes. Press the almonds out of the skin with your fingers.

3. 3

   Grind peeled almonds very finely in 2 portions in the electric universal chopper, loosening any lumps of almonds from the edge of the mixer in between.

4. 4

   Put it in a large bowl. Sift in icing sugar. Add 1-2 tablespoons rose water. Knead everything by hand to a smooth mixture, adding a little liquid if necessary.

5. 5

   Form about 1 teaspoon of marzipan mixture into balls about the size of a cherry and press a hollow into each ball with a spoon handle. Stir peanut cream until smooth. Pour into a freezer bag, cut off a small corner. Pour into the wells.

6. 6

   Chop the chocolate coating. Melt with coconut oil in a hot water bath, let it cool down for about 5 minutes. Dip filled balls with the tip into the chocolate coating, let them drip off a little and place them on baking paper. Leave to dry.

Nutrition Facts

KCAL
90 kcal

CARBS
7 g

FATS
6 g

PROTEINS
2 g