Almond Cracker Cookies
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter
- 250 grams sugar
- 100 g honey
- 400 g flaked almonds
Print Recipe
Pin Recipe Instructions
- Heat the butter in a saucepan, add honey and sugar. Cook together for about 4 minutes and then stir the almonds into the hot mixture. Do not bring to the boil anymore, but keep it hot and make sure that the mixture does not burn.
- Put a small pile of the still hot mixture with a teaspoon on a baking sheet lined with baking paper. Make the heaps as big as you want the cookies to be later. Leave enough space between the individual piles. The shape of the pile is not so important now, as the mass in the oven runs again.
- Then bake in the oven at around 180 ° C (fan-assisted) for around 5 minutes until the piles take on a golden yellow color. Then quickly take them out of the oven at the right time, place the hot piles on a plate and shape them into the desired cookie shape. The easiest way to do this is with your fingers, but be careful, the mass is still very hot.
- It is best to involve a second person: One person takes the hot mass from the tin with a teaspoon and the second person immediately shapes the cookies with his fingers (attention: very hot! Only touch briefly and cool the fingers in the cold water in between)
- Then let the cookies cool down sufficiently and then enjoy them while there are some
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