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Ingredients

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Directions

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  • Sprinkle powdered sugar on a baking sheet lined with waxed paper; set aside. In a small saucepan melt semisweet chocolate pieces and butter over low heat; stir constantly.

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  • Remove pan from heat. Stir in 1 cup of the powdered sugar; stir in cream and vanilla. Add 3/4 cup of the powdered sugar; stir until well combined. If necessary, add a few drops additional cream to make mixture pliable. Turn onto prepared baking sheet; pat into a 9x6-inch rectangle.

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  • Sprinkle the chocolate rectangle with the candied fruits. Press fruits lightly into chocolate mixture; set mixture aside.

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  • Place the slivered almonds in a blender container or a food processor bowl; cover and blend until finely ground. In a small mixer bowl combine ground almonds, 3/4 cup of the powdered sugar, egg white, and almond extract. Beat with an electric mixer on low speed until well combined. Add the remaining 1-1/2 cups powdered sugar; beat on low speed until smooth.

Instructions Checklist
Instructions Checklist
  • Sprinkle powdered sugar on a piece of waxed paper. Turn almond mixture onto the waxed paper; cover with a second piece of waxed paper. Roll mixture into a 9x6-inch rectangle. Remove top piece of paper; invert almond mixture onto candied fruits. Remove waxed paper. Lightly press layers together. Chill for 2 to 3 hours.

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  • Cut candy lengthwise into eight 3/4-inch strips. Cut diagonally across strips at 3/4-inch intervals, forming about 1-1/2 x 3/4-inch diamond-shape pieces. Melt dipping chocolate or confectioners coating. Dip pieces into melted chocolate. Let excess chocolate drip off pieces. Let stand until dry. Store tightly covered in a cool, dry place. Makes about 80 pieces.

Tips

Up to 3 days ahead, prepare diamonds. Store in the refrigerator in a tightly covered container.

Nutrition Facts

73 calories; 3 g total fat; 2 g saturated fat; 1 mg cholesterol; 4 mg sodium. 11 g carbohydrates; 0 g fiber; 0 g protein; 0 IU vitamin a; 0 mg vitamin c; 0 mg calcium; 0 mg iron;

Reviews

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