Yield: 2 dozen
| Measure | Ingredient |
|---|---|
| 1½ cup | Filberts |
| 9 ounces | French pastry chocolate or other chocolate |
| 1 teaspoon | Instant coffee powder or granules |
| 1 teaspoon | Salad oil |
1. Spread filberts in a shallow baking pan. Bake at 350 degrees : until toasted, 10 to 12 minutes. Cool. Rub off as much of : the skins as possible with your hands.
2. Break chocolate into squares. Place in top of double boiler over
: simmering, not boiling, water. Stirring occasionally, heat : chocolate until melted. Remove from heat. mix in instant coffee
: and oil until smooth and glossy. Stir in nuts to coat well 3. Drop filbert clusters by heaping teaspoonsful onto buttered : waxed paper on a baking sheet. Let stand at cool room temperature
: until set aside. Then store, airtight in a covered container : cool place.
Submitted By JIM ANDERSON On 11-22-94