Boil whipping cream, margarine, honey and sugar “to the thread” (threads become visible when you pull the sugar gently between two fingers). Stir the almonds into the sugar mixture. Spread the mixture on wafers and place on a baking tray lined with baking paper. Bake in the preheated oven at 250 °C for 6 – 8 minutes. Remove from the oven, spread overflowing mixture back to the edge of the wafer. Cut into 2 cm wide strips, place over a semicircular mold and let cool.
Preparation Tip:
Conditionally recommended for diabetics:110g diabetic sweetenerNutritional values:Energy 59kcal/248kJCarbohydrates 4.8gBrotein units 0.40
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