FILBERT BON BONS.
Chop up 2 pounds roasted filberts, after the husks have been blown off; knead them into No. 1 fondant with XXXX sugar to a stiff paste. Then roll them out in balls the size of marbles, dip in No. 1 fondant and place on top of each half a filbert; flavor the dipping cream with vanilla.
The above are also nice dipped in chocolate.