Almond Caramel Bar

Almond Biscuit
Mix all the ingredients in the electric mixer and with the help of the shield form a dough without over beating. Laminate the dough until it reaches a thickness of 3mm and cut the desired size of the mould to use. Cook at 160°C for 12-15 min.

Caramel ganache with panela (raw brown sugar) 
Make a dry caramel with the Panela and add the hot heavy cream to form a toffee. When the mixture reaches 45°C add the chocolate. Form a ganache and at 35°C add the butter. Perfect the emulsion with an immersion blender. Place the ganache in the desired moulds and over the cookie

Assembly
Un-mould the bars and place a thin layer of tempered chocolate on top of the ganache and then place roasted sliced almonds on top. Let crystallize and cover the bars with tempered chocolate.