|150 g||Almond Leaves|
|4 tbsp||Blossoms Honey|
|2 tbsp||Wheat Flour Type 405|
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