John Myers
Ingredients for 1 servings:
- 200 g flour
- 60 g almonds, ground
- 250 g sugar
- 1 egg(s)
- 270 g butter
- 3 tbsp sweet cream
- 3 tbsp honey
- 250 g almond flakes
- 1 cup of chocolate coating
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes
something different – without jam, with honey
Knead the flour, almonds, 70g sugar, egg, and 120g chilled butter by hand (in my experience, this works much better than using a mixer; the dough is more even). Chill for 30 minutes. Then roll out on a baking sheet and spread the cream on top. Heat the remaining butter with the remaining sugar and honey while stirring. Add the almonds, bring to a boil, cool briefly, and spread on the dough. Bake at 200-220°C (top/bottom heat) or gas mark 3-4 for approx. 15 minutes, cut into triangles, and let cool. Melt the chocolate coating in a warm water bath and dip the pastry wedges in it.
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