Arabic Almond Wedges
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 600 grams flour
- 220 g suar
- 3 packs vanilla sugar
- 300 g butter
- 1 pinch (s) salt
- 6 tablespoon water
- 1 ½ teaspoon baking powder
For covering:
- 150 g butter
- 300 g suar
- 3 packs vanilla sugar
- 200 ml honey, liquid
- 200 ml cream
- 400 g almond (s), sliced
- 200 g hazelnuts, round
Print Recipe
Pin Recipe Instructions
- For the base, mix the flour with the baking powder. Then knead with butter, sugar, vanilla sugar and salt in a bowl and then gradually add the 6 tablespoons of water. Divide the dough into two portions and roll out each on a baking sheet.
- For the topping, melt the butter in a saucepan and then lightly caramelize the honey, vanilla sugar and sugar in it. Next, add the cream and stir until the sugar has completely dissolved. Now the almonds and hazelnuts are mixed in and the mixture is distributed over the two bases.
- Bake in a preheated oven at 180 ° - 200 ° C for about 15 minutes until golden.
- Take out of the oven and cut into triangles while it is still warm.
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