Summary

Ingredients

• 90 g butter
• 70 g suar, brown
• 50 g honey
• 30 g brittle
• 200 g flour
• 100 g almond (s), chopped
• 1 egg (s)
• 2 pinches cinnamon
• 0.5 ½ point vanilla sugar
• 50 g cake icin

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Instructions

1. Knead all ingredients, except cake icing, into a shortcrust pastry, wrap in foil and refrigerate for 1 hour.
2. Roll out the dough to about 1/2 cm thick and cut into strips 5 cm long and 1 cm wide and bake at 160 ° C for about 10 minutes.
3. After cooling, dip in the glaze at an angle.