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Parve
Medium
80 Servings
Allergens 
6 Hours
Diets
1/2 pound margarine
2 and 1/4 cups Glicks Flour
1 teaspoon Gefen Vanilla Sugar
1/2 cup Gefen Confectioners’ Sugar
2 egg whites
1/2 cup Gefen Confectioners’ Sugar
8 ounces sweet chocolate, melted
8 ounces ground almonds
1/2 cup boiling water
1/3 cup sugar
1 teaspoon coffee
1 tablespoon margarine
5 ounces Geneve Baking Chocolate
Combine all ingredients to form soft dough. Form into 2-inch diameter logs. Refrigerate for 3-4 hours.
Combine ingredients for filling. Form into 80-90 dime size balls. Freeze.
Remove dough from refrigerator. Cut slices corresponding to amount of chocolate balls.
Remove 10 chocolate balls from freezer (not more so that they don’t defrost while working).
Flatten a slice of dough and cover 1 chocolate ball with it. Place onto cookie sheet. Repeat until all chocolate balls are covered.
Bake at 350 degrees Fahrenheit for 18 minutes.
Place ingredients in 2-quart saucepan. Cook over low heat, stirring occasionally.
Boil for 2 minutes. Cool.
Drizzle over cookies. Drizzle can be placed in plastic bag. Prick a tiny hole in one corner and make neat design.
Photography and styling by Peri Photography
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It’s yummy not too hard and really pretty
Thanks for sharing your experience and suggestions!
flopped, when I put it in the oven they all opened up
really really good melts in your mouth with a heavenly buttery taste though its parev