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Recipe:
filling:
2 6oz packages of almonds (whole)
Grind in coffee slicer. Then:
2/3 cup water (+1 Oz Amaretto if available; ½ Amaretto 2010!)
4/3 cup sugar
2 tbs corn syrup
Cook to 240F. Mix in ground almonds. Slurry at first, firms up as it
cools.
Dipping:
Dip 2 pecan halves w/ almond paste center first in warmed thinned:
1 batch 240F fondant
10 drops hazelnut flavor
Let cool on waxed paper. Then dip in milk chocolate compound coating.
Fondant:
4 cups sugar
1.3 cups water
1/4 tsp cream of tartar
Cook to 240F, pour onto MARBLE SLAB, work until stiff. Cover airtight,
let age 2 or 3 days.
filling:
2 6oz packages of almonds (whole)
Grind in coffee slicer. Then:
2/3 cup water (+1 Oz Amaretto if available; ½ Amaretto 2010!)
4/3 cup sugar
2 tbs corn syrup
Cook to 240F. Mix in ground almonds. Slurry at first, firms up as it
cools.
Dipping:
Dip 2 pecan halves w/ almond paste center first in warmed thinned:
1 batch 240F fondant
10 drops hazelnut flavor
Let cool on waxed paper. Then dip in milk chocolate compound coating.
Fondant:
4 cups sugar
1.3 cups water
1/4 tsp cream of tartar
Cook to 240F, pour onto MARBLE SLAB, work until stiff. Cover airtight,
let age 2 or 3 days.
