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HILLARYA
Autumn fronds
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Ingredients
Directions
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Spoon 4 small rolls of ice with two spoons and place on a plate in the freezer.
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Heat the white chocolate au bain-marie until it is almost melted. Remove from the heat source and stir.
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Insert the almonds into the cavities of the dates. Using 2 forks, take the stuffed dates and figs through the melted chocolate and place them on a plate to cool. Sprinkle with cinnamon powder and put in the refrigerator for 10 minutes to harden.
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Place the macaroons with the convex side up next to each other and drip small dots with the glaze.
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Turn 4 small balls from the marzipan and press a walnut on both sides.
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Press 2 macaroons against a scoop of ice cream and place them on plates. Pollinate with some icing sugar.
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Divide the marzipan, date and fig chocolates over the plates. Nice with coffee or tea.
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Nutrition
455Calories
Sodium0% DV0.2g
Fat37% DV24g
Protein12% DV6g
Carbs18% DV54g
Fiber8% DV2g
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