Coconut-almond slices

Ingredients for 1 servings:

• 1 egg(s)
• ½ lemon(s), juice
• 2 tsp baking powder
• 50 g sugar
• 150 g flour
• 70 g butter, soft
• Flour for the work surface
• 80 g butter
• 160 g honey
• 1 tbsp, heaped cinnamon powder
• 100 g coconut flakes
• 200 g almond flakes
• 200 g dark chocolate coating

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Preheat the oven to 170°C (top/bottom heat). Then make the shortcrust pastry. To do this, knead the egg, lemon juice, baking powder, sugar, flour, and softened butter. Roll out the dough thinly on a silicone mat with a little flour and place it on a baking sheet lined with baking paper. Bake in the hot oven for 12 minutes. In the meantime, prepare the topping. To do this, bring the butter, honey, and cinnamon to a boil in a saucepan, stirring constantly. Remove the pan from the heat. Mix in the coconut flakes and flaked almonds. Remove the baking sheet from the oven, immediately pour the hot almond mixture onto the hot shortcrust pastry and spread evenly. Then bake everything for another 10-15 minutes until golden brown. Remove the baking sheet from the oven and let everything cool completely. Once cooled, cut into a rectangular shape with a sharp knife and then cut into triangles or logs, trimming off the edges. Spread the cookies with dark chocolate icing, if desired.