Almond tip cake

  • 375 g honey
  • 250 g Sugar
  • 125 g butter or margarine
  • 750 g flour
  • 200 g Almond slivers
  • 1 pinch Salt
  • 1 TL Cinnamon
  • 1/2 TL Cardamom
  • 5 g Hirschhornsalz
  • 2 Eggs (size M)
  • 2 EL Rum
  • 5 g Potash
  • 2 packs (200 g) dark cake icing
  • flour
  • Parchment or baking paper
  • wooden skewers
120 minutes
Honey, sugar and fat in one Put the saucepan and heat over low heat until the sugar has dissolved. Then let the honey mass cool slightly. Put the 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. Process all the dough ingredients into a smooth dough using the dough hook of the hand mixer. Let the honey cake dough rest in the refrigerator for about 24 hours. Shape the well-chilled dough into rolls approx. 3 cm in diameter on a lightly floured baking board. Line the baking sheet with parchment or baking paper, place the rolling pin on it and lard the surface with the remaining almond slivers. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 20 minutes. Immediately remove the rolling pin from the baking sheet, place on a baking board and let cool down. Cut triangles approx. 4 cm wide with a sharp knife. Dissolve cake icing in a double boiler and pour into a bowl. Now stick an almond cake on a long wooden skewer and pull it through the cake icing. Place on a wire rack to dry. (These biscuits can be kept in a well-sealed tin can for a longer period of time). Makes about 50-60 pieces
With 60 pieces:
1 serving approx:
  • 140 kcal
  • 580 kJ
  • 2 g protein
  • 5 g fat
  • 20 g carbohydrates


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