Almond brittle biscuits

Almond brittle biscuits
Quantity Ingredient
150 g Almond Leaves
80 g Sugar
4 tbsp Blossoms Honey
20 g Butter
0,125 l Cream
2 tbsp Wheat Flour Type 405
Ground cinnamon

Almond brittle biscuits taste similar to Florentines and can be prepared very quickly. Preheat baking oven to 200° C or convection oven to 180° C. Line two baking trays with baking paper. Heat the almond leaves, sugar and honey in a pan until the sugar has dissolved. Add the butter and the cream. Bring to the boil briefly. Let simmer at medium temperature for 2 minutes until some liquid evaporates. Stir in 2 lightly heaped tablespoons of flour. Season with a pinch of cinnamon. Bring to the boil again briefly until the mixture thickens slightly. Take it off the stove. Cut small quantities with teaspoons. Place on the plate with a slightly larger distance than heaps. Almond brittle biscuits run flat apart during baking. Bake brittle cookies on the middle rack for 5 to 6 minutes. Take almond brittle cookies out of the oven. Allow to cool on the tray. For storage, it is best to place a piece of sandwich paper between each layer, as the almond brittle cookies remain slightly sticky.

Servings: 20, Difficulty: 
Preparation time: 15 minutes, Total duration: 30 minutes

All data per serving:
115 kcal
12 g
2 g
7 g

(C)opyright by Marions Kochbuch