Oriental Muesli Crescents
Keeps for up to 4 weeks in a dry place.
Based on: Essen und Trinken
 Other languages: de · en Servings: 24
Ingredients
100 g flaked almonds 50 g ground hazelnuts 25 g sesame seeds 100 g dried apricots 4 sprigs fresh mint 375 g crunchy muesli 40 g flour 1 tsp cardamom, ground 1 tbsp cinnamon 1 tbsp rose water ½ tsp gingerbread spice 200 g sugar 275 g honey ground cloves
Preparation
100 g flaked almonds 50 g ground hazelnuts 25 g sesame seeds
Toast in a dry pan in two or more batches until golden.
100 g dried apricots
Finely dice the apricots.
4 sprigs fresh mint
Finely chop the mint.
375 g crunchy muesli 40 g flour 1 tsp cardamom, ground 1 tbsp cinnamon 1 tbsp rose water ½ tsp gingerbread spice ground cloves toasted nuts apricots mint
Combine everything.
200 g sugar
Melt in a saucepan.
275 g honey
Add the honey to the sugar, then immediately mix with the muesli mixture and spread onto a baking sheet lined with parchment. Place a second sheet of parchment on top and press down evenly to smooth. Peel off the top sheet.
Bake at 160°C for 35 minutes (fan 140°C, 20-25 minutes). Leave to cool slightly, then cut out crescents using a round cutter (10 cm Ø) or alternatively cut into diamonds.