Almond Caramel

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 2 hrs 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 260 g flour, (type 405)
  • 190 g butter
  • 1 egg yolk
  • 0.5 ½ vanilla pod (the scraped pulp)
  • 75 grams sugar

For the set:

  • 110 g cream
  • 220 g suar
  • 250 g almond sticks, lihtly toasted
Almond Caramel
Almond Caramel

Instructions

  1. Make a shortcrust pastry with all the ingredients and refrigerate for 2 hours.
  2. Knead the dough until smooth, roll it out with a little flour to about 4 mm thick. Cut out oval cookies or something else and place on a baking sheet with baking paper. Bake at 160 ° C for about 10 minutes until golden.
  3. Boil the sugar with a little water over a medium heat to the caramel. Deglaze with the cream and simmer until the caramel has dissolved. Fold in the almonds and divide between the still warm pastries. Let dry well and keep dry in cans.
  4. The caramel mass should not be too soft, if necessary let it simmer a little.

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