Eggnog Balls with Nuts

For the advocaat balls, sift the flour with the baking powder. Beat the yolks with the sugar and vanilla sugar until thick and the egg whites until creamy. Stir one third of the snow into the yolk mixture.

Fold the remaining snow with the flour into the mixture. Spread on a baking tray covered with baking paper and bake at 200 °C for approx. 12 minutes.

When cooled, tear into smaller pieces and leave open to dry at least overnight. Grind relatively finely in a food processor, mix with the nuts and knead in the eggnog.

Be careful not to use all the eggnog right away, you may need less depending on the moisture.

Form small balls from the mixture and refrigerate overnight. Heat the white chocolate with the coconut fat in a water bath and stir until smooth. Glaze eggnog balls, let dry on baking paper.

Heat the chocolate glaze, fill into a piping bag and decorate the balls.

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