YIELD Makes about 4-1/2 dozen candies
|1||can (8 ounces) almond paste|
|3||cups powdered sugar, divided|
|54||to 56 purchased chocolate-covered coffee beans|
|16||ounces premium semisweet or bittersweet chocolate, chopped|
|2/3||cup whipping cream|
- Beat almond paste, bourbon and egg white in medium bowl with electric mixer at medium speed until blended. Add 2 cups powdered sugar; beat at low speed until well mixed. Place on surface dusted with powdered sugar. Knead in remaining 1 cup powdered sugar until smooth. Shape into two 1-1/4-inch diameter logs. Cut one 1/4-inch slice from log. Flatten slightly into circle. Sprinkle work surface with powdered sugar as needed to prevent sticking. Keep logs covered with plastic wrap until ready to cut.
- Place coffee bean in center of slice; fold sides up around coffee bean. With fingertips, smooth into ball. Set on tray lined with waxed paper. Cover lightly with plastic wrap. Repeat steps with remaining log until all balls are made. Place balls in freezer.
- Fill bottom pan of double boiler with water to 1 inch below level of top pan. Bring water just to a boil; reduce heat to low. Place chocolate in top of double boiler. Stir until chocolate is melted. While chocolate is melting, bring whipping cream to a boil over medium-high heat in small saucepan. Remove from heat. Add hot cream all at once to melted chocolate; whisk quickly until mixture is smooth and glossy (the initial graininess will disperse). Check temperature of chocolate with candy thermometer and maintain between 125° to 130°F while dipping.
- Remove tray from freezer. Dip balls in melted chocolate with dipping fork or spoon, tapping handle a few times against side of pan to allow excess chocolate to drain back into pan. Remove excess chocolate by scraping bottom of ball across rim of saucepan. Place balls back on waxed paper. Let stand in cool place 20 minutes; refrigerate 1 hour. Gently remove balls from waxed paper and place in small baking cups. Store in airtight container in freezer or refrigerator.
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