Caramelized almond cookies

Ingredients for 1 servings:

• 200 g flour
• 1 pinch of salt
• 80 g sugar
• 120 g butter, cold, in pieces
• 1 small egg(s)
• 200 g butter
• 150 g sugar
• 2 tbsp honey
• 200 g almond flakes
• 1 dl cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a quick recipe – looks like it came from a pastry chef and tastes like it too

For the shortcrust pastry, mix the flour, salt, and sugar well in a bowl. Add the butter and rub into an even, crumbly mixture. Add the egg and quickly mix into a soft dough; do not knead! Chill the shortcrust pastry for about 30 minutes. Roll out the shortcrust pastry to just about the size of a baking sheet, prick several times with a fork, and bake at 210°C for about 10 minutes until golden brown. While the shortcrust pastry is baking, melt the butter, add the sugar, honey, almond slivers, and cream, and let it caramelize, stirring constantly. Spread the almond mixture over the baked shortcrust pastry (straight from the oven) and bake for another 3-5 minutes at 210°C. Let the cake cool slightly and then cut into small diamond shapes. The almond biscuits can be stored in a tin for a few days.