Ingredients:

• 400 g sugar
• 200 g butter
• 100 g honey
• 200 g sliced almonds item 415
• 200 g sliced almonds standard M SPLIT ST – item 414
• 50 g pistachio kernels PK SCHAEL item 940
• 200 g glazed cherries/ candied red fruit

Roast the almonds until golden brown. Chop pistachios and
glazed cherries. Heat butter and honey. Melt the sugar, add butter and honey and stir until it´s smooth. Mix in the remaining ingredients. Spread the mix on a table between two bars and roll down to a thickness of 10-12 mm. After the mixture has cooled down glaze and dice into rectangular pieces.

Then dip the bottom into chocolate.

Ingredients:

• 400 g sugar
• 175 g cream
• 80 g glucose syrup
• 500 g roasted diced hazelnuts medium – item 478
• 900 g hazelnut paste special NMSP A item 225

Melt the sugar, add cream and glucose syrup and fold in the roasted diced hazelnuts. Knead in the NMSP A after the mass has cooled. Roll out the dough and cut into discs.
Garnish with a dab of hazelnut praline paste supreme
NNXX, item 279 and a roasted hazelnut. Enrobe with milk
chocolate couverture and decorate.

For chocolate dipping and enrobing we recommend:
Dark chocolate couverture Ghana 60% DAHME item 729
Finest milk chocolate couverture 40% RÜGEN item 759