500 g of pecans
1 heaping tablespoon plus 1 teaspoon of confectioner's sugar
2 and 1/2 teaspoons of instant coffee powder
1/4 teaspoon of grated ginger
500 g of pecans
1 heaping tablespoon plus 1 teaspoon of confectioner's sugar
2 and 1/2 teaspoons of instant coffee powder
1/4 teaspoon of grated ginger
Reserve half the pecans, selecting the prettiest halves to garnish
Grind the remaining pecans in a processor until coarsely ground
Mix with confectioner's sugar and ginger
Dissolve coffee powder in 3 tablespoons of water and add to the pecans
Knead well
Wrap in aluminum foil and refrigerate for at least one day
The next day, knead until the dough is pliable
Shape into a block measuring 15 x 8 x 2 cm
Cut into 4 long strips
Cut each strip into 10 pieces and sandwich between two pecan halves
These bonbons are best served fresh, but can be stored in an airtight container or jar in the refrigerator for up to one week
Yields about 40.
