Almond crumble strips

Name: Almond crumble strips
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 100 g Butter; 400 g Flour; 210 g Sugar; 1/2 package Baking Powder; 7-10 Tbsp Salt; 3 Eggs (size M); 40 ml Milk; 40 ml Oil; 125 g Low-fat curd; 200 g Fresh cream; 2 packages Vanillin sugar; 30 g flaked almonds; 1 TABLESPOON Sugar crystals; 1 TABLESPOON Icing sugar; 7-10 Tbsp Mint

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

100 g Butter
400 g Flour
210 g Sugar
1/2 package Baking Powder
7-10 Tbsp Salt
3 Eggs (size M)
40 ml Milk
40 ml Oil
125 g Low-fat curd
200 g Fresh cream
2 packages Vanillin sugar
30 g flaked almonds
1 TABLESPOON Sugar crystals
1 TABLESPOON Icing sugar
7-10 Tbsp Mint

Directions

1
Melt the butter in a small pot and let it cool down. Mix 200 g flour, 100 g sugar, 1 pinch of baking powder and 1 pinch of salt. Add 1 egg. Add the butter and knead into crumbles using the dough hooks of the hand mixer.
2
Mix milk, oil, 1 egg, quark, 1 pinch of salt and 60 g sugar. Mix 200 g flour and the rest of the baking powder and sieve it onto the quark cream. Knead to a smooth dough with the dough hooks of the hand mixer.
3
Roll out the dough on a floured work surface to an oval flat cake (approx. 15 x 35 cm). Place diagonally on a baking tray lined with baking paper. Mix crème fraîche with vanillin sugar, 50 g sugar and 1 egg, spread on top.
4
Spread crumbles on top and sprinkle with almond flakes. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the middle shelf for 20-25 minutes. Let them cool down.
5
Sprinkle with granulated sugar and dust with icing sugar. Decorate with mint.