Summary

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

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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.