Almond flakes

  • 4 eggs (size M)
  • 200 g Sugar
  • 350 g ground almonds
  • 1 TL cinnamon
  • 1 TL clove powder
  • 1 pinch grated nutmeg
  • 1 pinch Salt
  • 100 g Dark chocolate couverture
  • Icing sugar
  • Baking paper
  • freezer bags
60 minutes
Beat the eggs and sugar with the whisk of the hand mixer until the sugar has completely dissolved . Mix the almonds, cinnamon, cloves, nutmeg and salt and fold into the ice cream.
Line a baking sheet (37 x 32 cm) with baking paper, place the dough on it and smooth it out. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 15-20 minutes. Turn the sheet of dough out onto the work surface and carefully peel off the baking paper.
Immediately cut the sheet of dough into squares (approx. 4 x 4 cm) and allow to cool on a wire rack. Chop the couverture and let it melt in a hot water bath. Allow to cool slightly. Then fill it in the freezer bag and cut off a small corner.
Decorate the almond flakes with them and let them dry. Dust with powdered sugar and serve. Makes approx. 55 pieces.
1 portion approx:
  • 70 kcal
  • 290 kJ
  • 2 g protein
  • 5 g fat
  • 5 g carbohydrates


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