- flour - 1 1/4 Cups
- sugar - 2 items. spoons
- baking powder - 1/2 teaspoons
- salt - 1/4 teaspoons
- of chilled butter - 1/2 cup
- big egg - 1 piece
- honey - 1/3 cup (plus 1 tablespoon) stuffing)
- light brown sugar - 1/4 Glass (filling)
- salt - 1/8 teaspoons (filling)
- chilled butter - 3 items. spoons (filling)
- thick cream - 1 st. spoon (filling)
- toasted almonds - 1/2 Cups (filling)
- toasted cashew nuts or hazelnuts - 3/4 Cups (without peel) filling)
- lightly toasted pine nuts - 1/4 Cups (filling)
1. Make a crust. Lubricate a square metal mold measuring 22 cm and layer it with two sheets of foil, leaving the shed at the edges for 5 cm. Lubricate the foil with oil. Mix flour, sugar, baking powder, salt and chopped butter with fingertips or dough cutter. You can also use a food processor for this. The resulting dough should eventually resemble large crumbs. 2. Add the egg and mix with a fork (or whisk in a combine) until a crumbly dough turns out. 3. Put the dough on the work surface and divide into 4 parts. To grind each part with the palm of your hand. 4. Put into the prepared form, pressing to the surface. Preheat the oven to 190 degrees. Bake in the middle of the oven until golden brown, from 15 to 20 minutes. Allow to cool in the form. 5. Make the stuffing. Mix honey, brown sugar and salt in a 5-liter saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Then cook without stirring for 2 minutes. Add chopped butter and cream. Cook, stirring, 1 minute. 6. Remove from heat and mix with all the nuts until they are evenly covered with honey mixture. 7. Pour the filling over the crust and spread evenly. Bake in the middle of the oven until bubbles appear, from 12 to 15 minutes. 8. Allow to cool completely in the form. Remove from the mold by holding onto the canopy of foil, and cut into 25 squares.
Servings: 2