Roasted almonds in Dubai chocolate style
Roasted almonds Dubai style – an oriental-chocolate twist on the Christmas classic! With pistachio cream, kadayif, and a touch of Arabian Nights, every almond becomes a highlight.
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Portions: 4 portions
- 200 g almonds unpeeled
- 200 g sugar
- 100 ml Water
- 1/2 TL Cinnamon
- 1 parcel vanilla sugar
- 150 g white chocolate
- 60 g Kadayif Turkish angel hair pasta, or alternatively, fine vermicelli.
- 4 EL pistachio cream
- 1 EL Tahini Sesame paste
- something Edible gold dust optional, for decoration
Preparation:
Caramelized almonds
- Mix sugar, vanilla sugar and cinnamon in a pan. Add water and bring the mixture to a boil over high heat without stirring.
- Add the almonds and continue cooking on high, stirring constantly, until the water has evaporated and the sugar has dried.
- Reduce the temperature to medium and continue stirring until the sugar melts slightly and the almonds are shiny.
- Place the almonds on a baking sheet lined with parchment paper, pull them apart with two forks and let them cool completely.
Crispy coating
- While the almonds cool, gently melt the white chocolate in a water bath.
- Crumble the kadayif into small pieces and lightly toast them in a pan to make them extra crispy.
- Dip each almond individually into the melted white chocolate, then roll it in the crumbled kadayif. Place on a wire rack or parchment paper and let the chocolate harden.
Refinement with an oriental touch
- Using a small spoon or a piping bag, place small dollops of pistachio cream and tahini onto the almonds.
- For a glamorous touch: Dust the almonds with edible gold dust.
Serve
- The Dubai-style roasted almonds are perfect as a Christmas gift, as a snack on the couch, or as a highlight on the festive table.
large 100
Calories: 220 kcal