Mandelsplitter (Almond Slivers)
This is a bite size, feel good treat I have been making for more than 2 decades. It is fast to put together and a great give a way as a present.
Ingredients: (makes about 20)
6 oz. slivered almonds
8 oz. chocolate to melt (pick what you like, white, milk, dark)
Put almonds in pan and brown, keep stirring, they do burn fast. I set my stove top to about 1 more than medium heat to avoid fast burning. This process should take about 5 min. tops. You may put in a splash of canola oil or grape seed oil to further prevent sticking. I use a nonstick pan instead.
Meanwhile melt the chocolate in 30 sec. intervals in the microwave.
Then add together and mix with a fork. Use a small teaspoon (the one you eat with, not measuring spoons) and pick up a soon full and drop it on an aluminum foil covered cookie sheet.
Put in the freezer or outside in the winter. The chocolate will harden and you just pull the
treat off the foil.
I store mine in a tin can. After 10 days the chocolate gets the looks with the circles. Never had a problem still eating them. So depending on your storing options, at room temperature they are fine for a bit more than a week, in a cold garage or fridge quite long.......the question is how long you can stay away from them.
Below are the pictures I took while making the last batch. I doubled up the amounts used above. You may want to make 2 batches using 2 different kinds of chocolate. My folks just love the dark version, so I made a few more.
Guten Appetit!
This is a bite size, feel good treat I have been making for more than 2 decades. It is fast to put together and a great give a way as a present.
Ingredients: (makes about 20)
6 oz. slivered almonds
8 oz. chocolate to melt (pick what you like, white, milk, dark)
Put almonds in pan and brown, keep stirring, they do burn fast. I set my stove top to about 1 more than medium heat to avoid fast burning. This process should take about 5 min. tops. You may put in a splash of canola oil or grape seed oil to further prevent sticking. I use a nonstick pan instead.
Meanwhile melt the chocolate in 30 sec. intervals in the microwave.
Then add together and mix with a fork. Use a small teaspoon (the one you eat with, not measuring spoons) and pick up a soon full and drop it on an aluminum foil covered cookie sheet.
Put in the freezer or outside in the winter. The chocolate will harden and you just pull the
treat off the foil.
I store mine in a tin can. After 10 days the chocolate gets the looks with the circles. Never had a problem still eating them. So depending on your storing options, at room temperature they are fine for a bit more than a week, in a cold garage or fridge quite long.......the question is how long you can stay away from them.
Below are the pictures I took while making the last batch. I doubled up the amounts used above. You may want to make 2 batches using 2 different kinds of chocolate. My folks just love the dark version, so I made a few more.
Guten Appetit!
Note:
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Last updated: 11/24/2013