Makes about 4 large, 6 medium, or 12 small pine cones
Ingredients
3½ounces(99 grams) almond paste
1cup(104 grams) toasted sliced almonds
1ounce(28 grams) dark chocolate, melted
Unsweetened cocoa powder, for dusting
Confectioners’ sugar, for dusting
Instructions
Line a baking sheet with parchment paper.
Divide almond paste into 1-teaspoon (8-gram) portions for small pine cones, 2-teaspoon (16-gram) portions for medium, or 1-tablespoon (24-gram) portions for large; shape each portion into a cone with a flat base.
Dip one end of an almond slice into melted chocolate, and starting at bottom of cone, press into cone. Repeat procedure to cover cone, staggering and overlapping almonds all around cone. Refrigerate in an airtight container for at least 1 hour before using or for up to 3 days. Just before using, lightly dust with cocoa. Lightly dust with confectioners’ sugar for a snowy look if desired.