Bakels
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ALMOND SLICE

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Slices - Coconut
Recipe No:  R702h
USING PETTINA KOKOMIX
Group  Ingredient KG
1 PETTINA KOKOMIX 3.000    67.3%
 
  Cold Water 1.200    26.9%
  Sliced Almonds 0.150    3.4%
  Almond Essence 0.010    0.25%
 
2 Sliced Almonds 0.100    2.3%

  Total Weight 4.460
Method:  1. Line tray with a thin layer of sweet pastry, approximately 3mm thick.
2. Apply a layer of Apricot Jam evenly over the sweet pastry base.
3. Blend Group 1 together on slow speed for 3 minutes.
4. Spread Group 1 on top of the Apricot Jam evenly.
5. Top evenly with Group 2.
6. Bake at 170C for approximately 45-50 minutes.
7. Leave to cool before cutting.
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  One Standard Baking Tray