Yield: 50 chocolates
1¼ cup pistachios, shelled
1 cup almonds
1 tablespoon of powdered sugar
2 tablespoons almond liqueur (for example, Amaretto)
8 squares dark chocolate
Optional: white chocolate
For decoration: Sugar heart and finely chopped pistachios American
Place American pistachios, along with the almonds, in a mixing bowl and finely grind. A few coarse grains may remain. Mix in the powdered sugar, and then, gradually, the almond liqueur and mix ingredients until they all stick together.
On a work surface, lightly sprinkle with powdered sugar. Place pistachio and almond mixture on top and form a square approximately 5½ x 5½ inches. Cut square with a sharp knife into ¾-inch pieces.
Melt chocolate in a double boiler over hot water. Cover a baking sheet with parchment paper. Dip pistachio and almond praline chocolates with a fork into the chocolate and place on the baking tray. Allow to dry. Then decorate with sugar hearts and chopped American pistachios. Allow to dry completely. Even the chocolate edges by cutting them carefully.
Preparation: 60 minutes - waiting time: about 2 hours
By Food Blogger Mara, www.maraswunderland.de