Almond tart

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Put the honey, sugar and fat in a pot and heat over a low heat until the sugar is dissolved. Then let the honey mass cool down slightly. Put flour, 100 g almonds and the spices in a large mixing bowl and add the honey mixture. Finally add the eggs and the potash dissolved in rum. Mix all the dough ingredients with the dough hooks of the hand mixer to a smooth dough.

2. 2

   Let the honey cake dough rest in the refrigerator for about 24 hours. Form the well cooled dough into rolls of approx. 3 cm Ø on a lightly floured baking board. Line a baking tray with parchment or baking paper, place the rolls of dough on top and lard the surface with the remaining almond slivers. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Remove the dough rolls immediately from the baking tray, place them on a baking board and let them cool down. Use a sharp knife to cut approx. 4 cm wide triangles. Dissolve the cake glaze in a water bath and pour into a bowl. Now put one almond tart on each long wooden skewer and pull it through the cake glaze. Place them on a cake rack to dry. (These biscuits can be stored for a longer period of time in a well closed tin can).

3. 3

   Remove the dough rolls immediately from the baking tray, place them on a baking board and let them cool down. Use a sharp knife to cut approx. 4 cm wide triangles. Dissolve the cake glaze in a water bath and pour into a bowl. Now put one almond tart on each long wooden skewer and pull it through the cake glaze. Place them on a cake rack to dry. (These biscuits can be stored for a longer period of time in a well closed tin can). Results in approx. 50-60 pieces

Nutrition Facts

KCAL
140 kcal

CARBS
20 g

FATS
5 g

PROTEINS
2 g