Almond Fruit Crunchy

Name: Almond Fruit Crunchy
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 44
Ingredients: 60 g ground almonds (without skin); 150 g flaked almonds; 160 g dried cranberries; 20 g Candied orange peel; 20 g Pistachio kernels; 1⁄8 l Milk; 125 g Whipped cream; 100 g liquid honey; 50 g Butter; 7-10 Tbsp grated rind of; 1 Organic Orange; 2 packages Bourbon vanilla sugar; 7-10 Tbsp Salt; 20 g Flour; 44 (approx. 5 cm Ø) Baking wafers; 75 g white or dark chocolate; baking paper; 1 disposable piping bag or small freezer bag

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 44

60 g ground almonds (without skin)
150 g flaked almonds
160 g dried cranberries
20 g Candied orange peel
20 g Pistachio kernels
1⁄8 l Milk
125 g Whipped cream
100 g liquid honey
50 g Butter
7-10 Tbsp grated rind of
1 Organic Orange
2 packages Bourbon vanilla sugar
7-10 Tbsp Salt
20 g Flour
44 (approx. 5 cm Ø) Baking wafers
75 g white or dark chocolate
baking paper
1 disposable piping bag or small freezer bag

Directions

1
Line two trays with baking paper. Roast ground almonds in a pan without fat until golden brown, remove. Roast almond flakes in the same way. Let all almonds cool down. Chop cranberries, candied orange peel and pistachios very finely.
2
Bring milk, cream, honey, butter, orange peel, vanilla sugar and 1 pinch of salt to the boil in a large pot. Mix all almonds, cranberries, candied orange peel, pistachios and flour. Stir into the honey milk. Simmer at low heat while stirring constantly for about 5 minutes.
3
Let cool in the pot for about 30 minutes.
4
Place the wafers on the baking trays with some space between them. Spread the almond paste with two teaspoons as small heaps on the wafers. Bake one after the other in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 20 minutes.
5
Let it cool down.
6
Chop the chocolate coating and melt in a hot water bath. Pour into a disposable piping bag and cut off a small corner at the bottom. Decorate the crisps with chocolate door strips and leave to dry.