1 1/2 cup filberts
9 oz french pastry chocolate or other ch; ocolate
1 teaspoon instant coffee powder or granules
1 teaspoon salad oil
1. Spread filberts in a shallow baking pan. Bake at 350 degrees : until toasted, 10 to 12 minutes. Cool. Rub off as much of : the skins as possible with your hands. 2. Break chocolate into squares. Place in top of double boiler over : simmering, not boiling, water. Stirring occasionally, heat : chocolate until melted. Remove from heat. mix in instant coffee : and oil until smooth and glossy. Stir in nuts to coat well 3. Drop filbert clusters by heaping teaspoonsful onto buttered : waxed paper on a baking sheet. Let stand at cool room temperature : until set aside. Then store, airtight in a covered container : cool place.
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