180 g sweet almonds
120 g Dansukker Icing Sugar
1 1/2-2 tbsp water
3-5 bitter almonds
100 g praline paste
approx. 30 g hazelnuts
100 g dark chocolate
Start with the almond paste. Blanch, peel and grind the almonds.
Add the sugar and water. Grate in the bitter almonds, adding a few drops of water if the mixture is very stiff. Place in the refrigerator for an hour.
Divide the praline paste and almond paste into 16 pieces.
Flatten a piece of praline paste in your hand and insert a whole hazelnut. Roll into a ball. Flatten a piece of almond paste and place the praline paste ball in the middle. Wrap the almond paste around it and roll to form an even ball.
Chop the chocolate and melt it over a water bath. Dip the bonbons in the chocolate and place on a wire rack or a sheet of baking parchment to set.
Keep them refrigerated.
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