Chocolate Pralines with Cookie leftovers
Pane-Bistecca
This is a very simple chocolate praline recipe made from leftover cookies. They taste different depending on the cookies. With gingerbread leftovers they taste very Christmassy, with butter cookies you can taste the liqueur that you put in them better. As you can see, you can make them just the way you like them best. For example, you can use up the leftover cookies after Christmas.
I bring you two different recipes to show you that you can easily change ingredients.
I bring you two different recipes to show you that you can easily change ingredients.
Ingredients
With Egg Liqueur
150 g Butter Cookies
50 g ground Hazelnuts
60 g melted Butter
40 g Cream
65 g Egg Liqueur
100 g dark Chocolate coating
150 g Lady Finger Cookies
50 g ground Almonds
60 g melted Butter
40 g Cream
65 g Amaretto
100 g dark Chocolate coating
With Amaretto
Instructions
1
Step 1
Place the cookies in a freezer bag and beat with a small saucepan or something heavy until small. Mix the crumbs well with the nuts, melted butter, cream and liqueur.
2
Step 2
Chill the mixture for 2-3 hours. Form approx. 50 small balls from the mixture and chill again for 30 minutes.
3
Step 3
Melt the chocolate coating and coat the balls in it. Leave to cool on baking paper.
4
Finally
Enjoy!
Notes
The chocolate balls can be stored in the fridge in an airtight container for approx. 2 weeks.
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