Almond and fruit crisps

For 44 pieces
  • 60 g ground almonds (skinless)
  • 150 g almond flakes
  • 160 g dried cranberries
  • 20 g Orangeat
  • 20 g pistachio nuts
  • 1⁄8 l Milk
  • 125 g Whipped cream
  • 100 g liquid honey
  • 50 g Butter
  • grated peel from
  • 1 Organic orange
  • 2 packet Bourbon vanilla sugar
  • Salt
  • 20 g Flour
  • 44 (approx. 5 cm Ø) baking wafers
  • 75 g white or dark chocolate couverture
  • baking paper
  • 1 Disposable piping bags or small freezer bags
75 minutes
Line two trays with baking paper. Roast the ground almonds in a pan until golden yellow, remove. Toast the almond flakes in the same way. Let all the almonds cool down. Finely chop the cranberries, orange peel and pistachios.
Bring the milk, cream, honey, butter, orange peel, vanilla sugar and a pinch of salt to the boil in a large saucepan. Mix all the almonds, cranberries, orange peel, pistachios and flour. Stir into the honey milk. Simmer over low heat for about 5 minutes, stirring constantly.
Let cool in the pot for about 30 minutes.
Place the wafers on the baking sheets with a little space between them. Spread the almond mixture with two teaspoons as small heaps on the wafers. Bake one after the other in a preheated oven (electric oven: 175 ° C / fan oven: 150 ° C / gas: level 2) for about 20 minutes.
Let cool down.
Chop the couverture, melt in a hot water bath. Fill into a disposable piping bag and cut off a small corner at the bottom. Decorate the crispy biscuits with couverture strips and let them dry.
1 piece approx:
  • 80 kcal
  • 1 g protein
  • 5 g fat
  • 7 g carbohydrates


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