1 cup of blanched almonds, processed (200g)
1 cup of confectioner's sugar sifted (150g)
1 tablespoon of lemon juice
1 tablespoon of cognac
2 drops of almond extract (optional)
1 small egg white
A few drops of red food coloring
200g of white chocolate, chopped
10 pistachios without shells, sliced into slivers (for garnish)
1 cup of blanched almonds, processed (200g)
1 cup of confectioner's sugar sifted (150g)
1 tablespoon of lemon juice
1 tablespoon of cognac
2 drops of almond extract (optional)
1 small egg white
A few drops of red food coloring
200g of white chocolate, chopped
10 pistachios without shells, sliced into slivers (for garnish)
In a bowl, mix together all the ingredients except for the egg white and food coloring
Add the egg white and mix until it is fully incorporated into the mixture
Transfer to a surface dusted with confectioner's sugar and continue mixing until the dough becomes firm but still pliable
Add the food coloring gradually and mix until the color is uniform throughout
With 1/2 cup of the dough, shape into small balls and refrigerate in an oven-safe dish until fully set
In a heatproof bowl set over hot water (not boiling), melt the chocolate, stirring delicately with a wooden spoon
Transfer to a smooth surface and move it around with a spatula to temper the chocolate
Check the temperature by placing some of the chocolate on your lower lip; if it feels cold, it's ready
Return to the heatproof bowl and reserve
Prepare an oven-safe dish with parchment paper and reserve
Dip the almond balls into the melted chocolate using a toothpick, then place them in the prepared dish
Arrange them in the dish, then top each one with a small piece of pistachio
Refrigerate until the chocolate has set (about 7 minutes)
Serve at room temperature
87 calories per serving
