Almond, honey and coconut bars


·         For a 20 x 20 cm mould - 10 / 12 bars:



220 g almonds
50 g toasted coconut strips
90 g honey

or a mixture of almonds and hazelnuts or cashews
Depending on the suppliers, they are called chips or chips

Preheat the oven to 160oC (no rotating heat)
Pulp the baking paper pan.

Optional but it's better: on a baking sheet lined with baking paper, spread the almonds. Bake for about ten minutes. Take them out of the oven and let cool for about ten minutes.



In a container, combine almonds and coconut strips. Add honey and mix carefully so that all ingredients are coated with honey.
Pour into the pan and settle well. This step is important for the proper holding of the bars. With slightly wet fingers and/or a spoon/spatula.

Bake for about 25 minutes. The surface should be well browned, adapt the cooking according to your oven and the mold used.
Allow cooling completely before cutting into 10 or 12 bars.
Store in an airtight box in a cool place.

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