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
- Preheat oven to 180 ˚C.
- Place the almonds on a baking tray lined with baking paper and roast in the preheated oven for approx. 10 minutes.
- 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.
- 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.
- Sift powdered sugar and mix with 1 1/2 tsp cinnamon and gingerbread spice.
- 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.
- Pour powdered sugar over almonds and cover container with a lid. Shake until all almonds are coated with powdered sugar.
- Spread on a plate or baking sheet to cool, then transfer to storage jars.
