Chocolate-covered almonds are traditional Apulian sweets made with almonds and chocolate, simple and irresistible.
Typical of the Christmas period, they are actually made all year round, except in the summer due to the presence of chocolate, and they are very easy to make with just two ingredients. The original recipe calls for dark chocolate, but white chocolate and milk chocolate versions have also become popular to cater to everyone’s taste. In some versions of this recipe, the almonds are used with their skins, and in others, they are blanched, depending on taste.
Read on to learn how to make chocolate-covered almonds with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: about twenty sweets
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 10.5 oz blanched almonds
- 7 oz dark chocolate (or half dark and half white)
Preparation of Chocolate-Covered Almonds
Place the almonds on a baking sheet lined with parchment paper without overlapping them and bake in a preheated static oven at 392°F for about five minutes, until golden.
Chop the chocolate and melt it in a bain-marie or in the microwave (of course separately if you decide to use both white and dark chocolate).
Pour the toasted almonds into the melted chocolate and mix thoroughly to completely coat them.Place twenty to twenty-two small paper cups on the work surface and use two teaspoons to slide the almonds into them.
Let the chocolate dry and store your chocolate-covered almonds in an airtight container or in a tin box, in a cool place, away from heat sources.
Notes
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