John Myers
Almond Corners
The perfect almond corners recipe with a picture and simple step-by-step instructions.
- 500 g Butter
- 250 g Powdered sugar
- Salt
- 1 Vanilla pod or vanilla sugar
- 750 g Flour
- 2 M Free range eggs
- 125 g Butter
- 100 g Sugar
- 70 g Honey liquid
- 130 ml Cream
- 400 g Almonds
- 1 kg Block chocolate
- For the dough (shortcrust pastry), process 500g butter, powdered sugar, vanilla, pinch of salt, flour and 2 eggs into a dough, then let it rest for 1 hour in the refrigerator. Line the baking sheet with parchment paper, roll out the dough about 3 -4 cm thick on the sheet and prick the dough and bake at 180 degrees for about 10 to 15 minutes. (Half-bake) topping..125g butter, 100g sugar, 70g honey, and Put 130ml of cream together in a saucepan and let it boil, stirring constantly, until it is creamy, pour this mixture onto the pre-baked dough and quickly spread the whole thing. Put the tray in the oven and bake for another 15 minutes at 180 degrees. In the meantime, let the block chocolate melt. Place the baked cake on a work surface and immediately cut into square pieces of linen (approx. 90 pieces) and allow to cool, then dip the pieces into the liquid chocolate up to half of them and place them on the wrapping paper.
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