Ingredients
Composition almond-cinnamon bar
almond-cinnamon bar mixture
edible baking wafers
Almond-cinnamon bar mixture
raw cane sugar
water
honey
cinnamon, ground
almond flour, fine
Production
Preparing the sugar syrup
Boil the cane sugar and water to 115°C.
Preparing the mixture
Finely grind the almonds (e.g. using rollers). Then mix with the honey, cinnamon and sugar syrup in a machine until a homogeneous mass forms.
Note: Pre-grinding the almonds ensures a particularly fine texture and helps the mixture stay moist longer. The mixture can also be flavored, e.g. with instant coffee or various spices.
Spreading the mixture
Place one edible baking wafer and enclose it with frame sticks about 2 cm high. Spread the mixture evenly over it and smooth it out. Then cover with a second wafer and roll it flat evenly with a rolling pin.
Note: Edible baking wafers are available in various sizes and shapes. They are especially used for sticky mixtures that are spread onto or placed on them.
Resting
Leave the sheet to rest overnight so the mixture can set.
Cutting
Cut the sheet into pieces of approx. 5×11 cm. Use a knife, or alternatively divide the sheet using a confectionery harp (multi-wire cutter).
Packaging
Pack the bars with the wafer sides facing each other so they do not stick together.
Evaluation