Dark chocolate-coated almonds, grandma’s recipe, indulgent and very simple. Almond sweets with dark chocolate, sometimes known as “landed” almonds, a typical Apulian treat made with almonds and dark chocolate. If you don’t know the perfect pairing of toasted almonds and chocolate, you don’t know what you’ve been missing and you absolutely must make this grandma’s recipe for dark chocolate almonds. And if you don’t like dark chocolate, you can always substitute it with white chocolate and make White Chocolate and Orange Almonds. Landed almonds are a typical Christmas sweet, but delicious all year round and you can also prepare them using leftover Easter eggs. The simplicity of these no-bake almond and chocolate treats is matched only by how tasty they are and once prepared you’ll have to fight yourself not to eat them all, especially because with the addition of orange zest these little delights become incredible! Now it’s time to go to the kitchen and find out how to make them, but before you go I remind you that if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile.

Take a look:

Difficulty: Very easy
Cost: Budget-friendly
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 14
Cuisine: Italian
Seasonality: All seasons

Ingredients to make dark chocolate-coated almonds

7 oz peeled almonds (about 1 3/8 cups)
7 oz 55% dark chocolate
to taste orange zest (organic)

Tools

Bowls
Microwave oven
Oven
Paper liners
Refrigerator

Steps to make “landed” or chocolate-covered almonds

Toast the peeled almonds in a preheated oven at 392°F for 7–8 minutes or until they take on a little color; remove from the oven and let cool. Gently heat the white chocolate in the microwave at 350 W for about 5 minutes, stirring occasionally, or melt it in a bain-marie, being careful not to overheat it (you would ruin it and it would lose its shine).
Combine the almonds with the melted dark chocolate, add the grated orange zest without the white pith and stir.
Spoon the mixture into paper liners using two teaspoons, garnish with thinly sliced orange peel strips and chill in the fridge for about 1 hour. If you haven’t overheated the chocolate during preparation, your sweets will have a glossy, delicious finish.
Our dark chocolate almond treats are ready to enjoy. If it’s not too warm, you can store them at room temperature for several days; in summer, I recommend keeping them in the fridge in an airtight container.