Almond and Honey Squares by @lesgourmandisesdeloubna

55 min

8 servings

🌾

250 g

Flour

🧈

180 g

Butter

🍬

50 g

Icing sugar

🥚

1

Egg

🧂

1 pinch

Salt

🍬

75 g

Sugar

🍯

2 tbsp

Honey

🥛

1 tbsp

Creme fraiche

🌰

150 g

Flaked almonds

  1. Work
    • Butter
    • Sugar

    Work the soft butter and sugar together for the pastry until creamy.

  2. Rest
    • Salt
    • Egg
    • Flour

    Add the salt, egg and flour, then rest the dough in the fridge for at least 30 minutes.

  3. Roll

    Roll out the dough into a large rectangle and prick it with a fork.

  4. Step

    Pre-bake the pastry in the oven for 10 minutes at 180°C.

  5. Add
    • Butter
    • Sugar
    • Honey

    In a saucepan, bring the butter, sugar, honey and creme fraiche to a boil, then add the flaked almonds.

  6. Spread
    • Honey
    • Flaked almonds

    Spread the almond and honey mixture evenly over the pre-baked pastry.

  7. Bake

    Bake again for 10-15 minutes at 180°C, using a stainless steel frame to prevent the caramel from overflowing.

  8. Cut

    Cut into squares.

Almond and Honey Squares by @lesgourmandisesdeloubna

55 min

8 servings

🌾

250 g

Flour

🧈

180 g

Butter

🍬

50 g

Icing sugar

🥚

1

Egg

🧂

1 pinch

Salt

🍬

75 g

Sugar

🍯

2 tbsp

Honey

🥛

1 tbsp

Creme fraiche

🌰

150 g

Flaked almonds

Preparation Steps

  1. Step 1/8

    Work the soft butter and sugar together for the pastry until creamy.

    🧈Butter
    🍬Sugar

  2. Step 2/8

    Add the salt, egg and flour, then rest the dough in the fridge for at least 30 minutes.

    🧂Salt
    🥚Egg
    🌾Flour

  3. Step 3/8

    Roll out the dough into a large rectangle and prick it with a fork.

    🍴fork

  4. Step 4/8

    Pre-bake the pastry in the oven for 10 minutes at 180°C.

  5. Step 5/8

    In a saucepan, bring the butter, sugar, honey and creme fraiche to a boil, then add the flaked almonds.

    🧈Butter
    🍬Sugar
    🍯Honey
    🥛Creme fraiche
    🌰Flaked almonds
    🍲saucepan

  6. Step 6/8

    Spread the almond and honey mixture evenly over the pre-baked pastry.

  7. Step 7/8

    Bake again for 10-15 minutes at 180°C, using a stainless steel frame to prevent the caramel from overflowing.

    stainless steel frame

  8. Step 8/8

    Cut into squares.

Composition

Ingredients

Types

Grains, Dairy, Sugar, Eggs, Spices, Sweeteners, Nuts

Ingredients

Flour, Butter, Icing sugar, Egg, Salt, Sugar, Honey, Creme fraiche, Flaked almonds

Notes

Flour (for the shortcrust pastry), Butter (soft, for the shortcrust pastry), Icing sugar (for the shortcrust pastry), Egg (for the shortcrust pastry), Salt (for the shortcrust pastry)

Allergens

Gluten, Milk, Eggs, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Low-Sodium, soy-free

Calories

195 kcal

Macro nutrients

Protein: 2.7g, Carbohydrates: 18g, Fat: 12.5g, Fiber: 1g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 25mg, Magnesium: 20mg, Iron: 0.6mg, Sodium: 55mg

Vitamins

Vitamin E: 1.8mg, Vitamin A: 45mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

to inform

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Everyday Treat, Afternoon Tea, Goûter

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Chewy, Crumbly, Sticky

Flavors

Sweet, Honey, Caramel, Nutty, Buttery

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3-4 days (in an airtight container,away from humidity), fridge : up to 1 week (in an airtight container), freezer : up to 2 months (wrapped tightly or in an airtight container,thaw at room temperature before serving)