Ingredients (400 g):

  • 400 g whole almonds, with shell
  • 150 g dark chocolate coating, in coarse pieces
  • 2 tsp cinnamon, ground
  • 1/2 tsp gingerbread spice
  • 200 g powdered sugar
  1. Preheat oven to 180 ˚C.
  2. Place the almonds on a baking tray lined with baking paper and roast in the preheated oven for approx. 10 minutes.
  3. Meanwhile, melt the chocolate coating over a water bath. Be sure to turn on the extractor fan, as the chocolate will curdle as soon as some water is added to the chocolate. Stir in between.
  4. Once the chocolate is melted, add 1/2 tsp cinnamon and stir well. Set chocolate aside and let cool a bit until chocolate very slightly becomes a bit firmer.
  5. Sift powdered sugar and mix with 1 1/2 tsp cinnamon and gingerbread spice.
  6. Place toasted almonds in a medium saucepan or bowl/storage container (with lid), pour melted chocolate over almonds and mix well until all almonds are coated.
  7. Pour powdered sugar over almonds and cover container with a lid. Shake until all almonds are coated with powdered sugar.
  8. Spread on a plate or baking sheet to cool, then transfer to storage jars.