[Ingredients]
80g softened butter
30g icing sugar
1g salt
145g cake flour
25g almond powder
35g egg
Bread flour – for dusting
[Caramelized Almond]
110ml whipping cream
50ml honey
60g sugar
30g butter
130g almond flakes
[Steps]
Place butter, sugar, salt and egg in a large mixing bowl. Mix well.
Sift almond and flour and fold in. Mix till a dough is formed.
Wrap dough in cling film and chill for 30mins.
Roll dough out into a rectangle to the thickness of 3-4mm and place on a baking tray. Prick holes all over using a fork. Trim the edges.
Bake in a preheated oven of 180degC for 20mins or until golden brown. Let cool completely.
ALMOND: Place cream, honey, sugar and butter in a saucepan over medium fire. Cook till mixture starts to bubble and turns beige.
Stir in almond. Spread almond onto baked biscuit and bake again for another 20mins until almonds are caramelized (turn brown from beige).
Let cool completely and cut into serving sizes, about 2.5-3cm in length.