Summary

Ingredients

• 100 g almond (s)
• 180 g suar
• 80 g honey
• 130 g butter
• 150 g cream
• 180 g flaked almonds
• 150 g couverture, (dark)

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Instructions

1. 100 g almonds 5 sec./h 5 coarsely chop. Remove from mixing bowl and set aside.
2. 180 g sugar, 80 g honey, 130 g butter, 150 g cream, 7 min./90C / h. 2 heat. Add the crushed almonds and 180 g flaked almonds. Setting 5 Min./90 C / LL / St. 2
3. (LL = counterclockwise rotation).
4. Then spread the mixture on a baking sheet lined with baking paper. Bake at 200 °, 2 rails from below, 15 minutes, let cool on the tray. Turn with the help of baking paper and a wire rack. The smooth floor is now up. Peel off the baking paper.
5. 150 g dark chocolate 7 sec./h Grind 8. 3 min./50C/h Melt 2, spread on the bottom with the help of a cake server, allow to set. Cut into pieces approx. 2 cm (this works very well with a saw knife).
6. Depending on your taste, variants with e.g., other nuts or raisins etc. possible. Or with a light couverture. Not only tastes good at Christmas time, but also with ice cream in summer.