Almond-Coffee Walnuts

These scrumptious treats are perfect as a light snack in between meals.

60 minutes Prep: 60 minutes Cook: 0 minutes

159 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2/3	cup	almond paste	room temperature
2	tablespoons	liqueur	coffee flavor, such as kahlua
1	teaspoon	coffee	instant powder (not granules)
72	each	walnuts	halves
8	ounces	chocolate (semi-sweet)	melted

Directions

Mix the almond paste, coffee liqueur and coffee powder until smooth.

Spread 1/2 tsp of the mixture on the flat side of a walnut half and top with another walnut half, forming a sandwich. Repeat with the remaining almond paste and walnuts.

Line a large baking sheet with wax paper. Dip one end of the walnut in the melted chocolate and set on the baking sheet. Repeats with the remaining filled walnuts walnuts and chocolate. Refrigerate until the chocolate is set, about 30 minutes.

Cover with plastic wrap and store in refrigeration.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 36g

Amount per Serving

Calories 159 54% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 6.0g	29%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 10mg	0%
Total Carbohydrate 19.0g	6%
Dietary Fiber 2.0g	7%
Sugars 17.0g
Protein 1.0g	3%

Vitamin A	1%		Vitamin C	0%
Calcium	1%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

-2

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to red wine pasta

Last Recipes Viewed

Recipe Bite

Thanksgiving -“You Don’t Need to Dress to Impress”

by Josh Khan

Thanksgiving is a time when family comes together and memories are shared. There are many families out there that just have a dinner for 3 or for 30. ...

Member Review

Rhubarb Cream Pie

This is the recipe I use and have had many, many compliments. I have modified it a bit though. Instead of a top crust I use a crumble topping of � c. flour, � c.sugar and � c. marg. Because of the sugar in the topping I reduce the amount in the pie to 1 c.

Reviewed by sarann63