Almond Corners

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	1 hr 5 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Knead the flour, almonds, 70 g sugar, egg and 120 g chilled butter with your hands (in my experience it works much better than with the machine, the dough is more homogeneous). Cool for 30 min.
Then roll out on a baking sheet and spread the cream on top. Heat the remaining butter with the remaining sugar and honey while stirring. Add the almonds, bring to the boil, cool briefly and spread on the dough.
Bake at 200 - 220 ° C (top / bottom heat, gas: level 3 - 4) for approx. 15 minutes, cut into triangles and allow to cool. Melt the couverture in a warm water bath and dip the pastry corners into it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.