+
0 (0)

Desserts

Almond Rochers

Almond Rochers
Los Angeles Times

The corner candy store may be disappearing, but in its place is a deeper, darker and richer trove of handmade chocolates available by going no farther than your computer keyboard. The Internet and mail order have put some of the ... Read more

Total time: 30 minutes plus 1 hour chilling | Makes 48 pieces
  • 2 cups slivered almonds
  • 1/2 cup powdered sugar
  • 1 teaspoon kirsch
  • 1 pound chocolate, broken into pieces

Step 1Place almonds in bowl and sprinkle with powdered sugar. Add kirsch just to moisten nuts. Stir until nuts are evenly coated with sugar. Spread nuts on sheet pan.

Step 2Toast at 375 degrees until golden, about 10 minutes, stirring frequently. Remove from oven and set aside.

Step 3Melt chocolate in double boiler set over, but not touching, simmering water, or in microwave, stirring often.

Step 4Place half nuts in clean bowl. Drizzle half melted chocolate over nuts and stir to coat. Portion out mixture with teaspoon onto baking sheet lined with parchment paper. Repeat steps with remaining nuts and chocolate. Refrigerate until firm, 1 hour.

Note: For this recipe from Veronica Bowers at La Dolce V, you can use bittersweet, milk or white chocolate.

HAVE YOU TRIED


Durty Nelly's cheddar green onion biscuits
Durty Nelly's cheddar green onion biscuits

Beluga lentil soup with tomato-pepper harissa
Beluga lentil soup with tomato-pepper harissa

Overnight coffeecake
Overnight coffeecake

Paskha
Paskha

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Tahini shortbread cookies
Grandma Chandler's Christmas cookies
Shirley's crazy cake with cream cheese frosting
Peach and pecan sundae