Homemade 'Raffaello' with Almonds
Baking and Desserts • European
Description
If you don't like almonds, you can use any other nuts as a filling, or even skip them altogether. Store the pastries in the refrigerator.
Ingredients
- Chopped almonds 5 oz
- Desiccated coconut 5 oz
- Condensed Milk 5 oz
- Butter 5 oz
- Vanillin a pinch
Step-by-Step Guide
Step 1
First, mix the butter with the condensed milk. To make this easier, the butter should be at room temperature. I use a mixer for convenience. Add the shredded coconut and vanillin, and mix again. Place in the refrigerator for 1 hour to let the mixture firm up.
Step 2
Meanwhile, take the almonds. Pour boiling water over them, then remove the skins.
Step 3
Take the mixture out of the refrigerator, form small balls (one bite size), place one nut inside each ball, and then roll them in the remaining shredded coconut.
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