Walnut and cocoa fondants


  • Serves 30
  • 15 Minutes


  • 750 g. walnuts (finely chopped)
  • 1 cup sugar
  • 2 tablespoon cocoa powder
  • ½ tablespoon clove (powder)
  • ½ tablespoon cinnamon (powder)
  • 3 egg whites
  • rose water
  • caster sugar

Walnut and cocoa fondants


Tasty and fragrant treats, with strong aroma of rose water.


In the food processor place the walnuts, sugar, cocoa powder, clove and cinnamon. Process and add the egg whites one at a time until you get a waxy dough. Sprinkle your hands with rose water and knead into round balls. Place on a rectangular container and bake in preheated oven at 180ºC for 15'. When ready, sprinkle with rose water and caster sugar, and shake inside the container to spread evenly.

Chef's comment

You can place on the tray FINO non-stick paper. Keep fresh for about a week in a cool place or in the fridge, wraped in the FINO plastic wrap to keep from drying up.

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