ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 550 g blanched almonds, finely ground
- 130 g walnuts, coarsely ground
- 50 g couverture chocolate drops
- 60 g cocoa
- 50 ml Cointreau liqueur
- 150 g icing sugar
- 60 g sour cherry syrup (we weigh it diluted)
- 1 kg ready-made white royal icing or vanilla “submarine” sweet (for the coating)
Περιγραφή
After the liberation of Lemnos from the Ottoman yoke in 1912 and, subsequently, with its incorporation into the Greek state, the island was visited by Eleftherios Venizelos. After disembarking at Romeikos Gialos in Myrina, where a crowd had gathered to welcome him, he sampled the treats that had been prepared for him. Among other things, he showed a particular preference for a small white fondant, filled with walnut and almond. And thus, the little fondants with white icing came to be called “venizelika” (Venizelos sweets).
Εκτέλεση
Put all the ingredients (except the icing) in the mixer and knead with the dough hook until the mixture is homogeneous and you can shape it. Shape into balls the size of a walnut. Place them on a tray lined with baking paper and leave them in the fridge for 2–3 hours.
For the coating: Melt the vanilla “submarine” sweet in a small saucepan over low heat, stirring constantly until it becomes a smooth white icing. Remove from the heat and let it cool slightly. Alternatively, you can use ready-made icing. Drop the little balls into it. Using a fork, gather them out and place them back on the tray, on baking paper, until the icing dries. Store in a cool, shady place.
For the coating: Melt the vanilla “submarine” sweet in a small saucepan over low heat, stirring constantly until it becomes a smooth white icing. Remove from the heat and let it cool slightly. Alternatively, you can use ready-made icing. Drop the little balls into it. Using a fork, gather them out and place them back on the tray, on baking paper, until the icing dries. Store in a cool, shady place.