Instructions: Place almonds in bowl and sprinkle with powdered sugar. Add kirsch just to moisten nuts. Stir until nuts are evenly coated with sugar. Spread nuts on sheet pan. Toast at 375 degrees until golden, about 10 minutes, stirring frequently. Remove from oven and set aside.

Melt chocolate in double boiler set over, but not touching, simmering water, or in microwave, stirring often. Place half nuts in clean bowl. Drizzle half melted chocolate over nuts and stir to coat.

Portion out mixture with teaspoon onto baking sheet lined with parchment paper. Repeat steps with remaining nuts and chocolate. Refrigerate until firm, 1 hour.

This recipe yields 48 pieces.

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