Ingredients
| 2.47 oz (70g) | Almonds, shaved |
| 1.60 oz (30g) | Almonds, slivered |
| 1.23 oz (35g) | Decoration Cherries, candied, roughly chopped |
| 4.76 oz (135g) | Bienetta (DRE 033518 6) |
| 8.82 oz (250g) | Couverture, dark |
Directions
Ingredients:
10 pieces, 10 cm in diameter
| 125 g | Bienetta (Florentine Mix) (DRE 33518 6) |
| 125 g | Almonds, slivered |
| 300 g | Dark Chocolate Couverture |
Instructions:
Baking temperature: approx. 200° C
Baking time: approx. 8-10 minutes
1.) Mix Bienetta with almonds
2.) Fill into oiled rings or silicone molds and bake.
3.) After cooling, coat with tempered couverture.
Ingredients:
10 pieces, 10 cm in diameter
| Shortcrust Pastry, as desired | |
| 400 g | Hazelnuts, peeled |
| 200 g | Bienetta (DRE 33518 6) |
| Chocolate Couverture, if desired |
Instructions:
Baking temperature: approx. 200° C. Baking time: approx. 10 min.
1.) Bake shortcrust pastry lightly if desired.
2.) Put Hazelnuts in rings or silicone molds, sprinkle on Bienetta, and bake.
Tip: Garnish with chocolate couverture if desired.
