Recipe Hazelnut Caramel Slice low-carb gluten-free
Slices made of shortpastry and juicy hazelnut filling with a delicious caramel crust. JUST 1g net carbs per piece!
Shortpastry
- 100 g Dr. Almond Cake Magic baking mix ((CLASSIC or PURE))
- 100 g Dr. Almond Almond Powder
- 200 g butter ((melted))
- 3 eggs medium
- some Dr. Almond Bamboo Fiber ((optional, for dusting))
- 80 g Dr. Almond Caramel Dream (for sprinkling)
Hazelnut filling
- 200 g Dr. Almond Hazelnut Filling Ready Mix
- 50 g butter ((melted))
- 150 ml milk
Chocolate icing
- 50 g Dr. Almond Chocolate Magic DARK CHOCOLATE ((or other type of chocolate). You could also use 2 different types!)
- Mix Cake Magic, Almond Powder and eggs. Melt the butter, stir in and refrigerate the batter for approx. 1 hour.
- Stir Hazelnut Ready Mix with milk and melted butter and let stand for a short while.
- Roll the shortpastry dough on baking paper approx. to the size of the sheet, use some bamboo fibre for flouring, if it’s too sticky.
- Cut the dough in the middle with a knife and spread lower half of the rolled-out dough with the hazelnut filling.
- Then fold top half of the dough over the filling and press well down.
- Sprinkle with Caramel Dream and pre-cut into 24 pieces with a sharp knife. (or fewer, depending on the desired size)
- Cook in an oven preheated to 175° C (fan-assisted) for 25 minutes or for 30 minutes using top and bottom heat.
- After cooling, cover or drizzle the slices with chocolate icing. You could also use 2 different types of chocolate to create nicer effects (light + dark)