Page 52 - Passion4Baking The Magazine

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SarachooBkeiersnard
FOR THE BASES:
7 oz. (200 g) ALMONDS
1 CUP (200 g) GRANULATED SUGAR
1 ½ tsp BAKING POWDER
1 EGG WHITE
1 tsp VANILLA PASTE

FOR THE COFFEE GANACHE FILLING:
1 CUP + 1 tbsp (250 ml) HEAVY
CREAM
2 Tbsp (50 g) RUNNY HONEY
3 tsp INSTANT ESPRESSO POWDER
7 oz. (200 g) DARK CHOCOLATE
(66% COCOA SOLIDS), CHOPPED
⅓ CUP (75 g) UNSALTED BUTTER,
DICED

FOR THE TOPPING:
ABOUT 9 oz. (250 g) TEMPERED
CHOCOLATE, MELTED
2 tbsp CANOLA OIL

52 Passionforbaking.com