Ingredients:
- 35g Almond flakes
- Apricot Gel/Jam, as needed
- 25g Brown sugar
- 50g Cold butter, cut to cubes
- Cookie Base
- 1 tbsp Fresh milk
- 20g Oatmeal Crushed cornflakes
- 100g Plain flour
- 80g Wholemeal flour
Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre