Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in

Dough temperature: approx. 25°C

Scale: approx. 1800 grams for a baking sheet of 60 x 40 cm. And mould square

Dough proof: Approx. 20 minutes

Roll the dough pieces into a slice of 3,5 mm. thickness and lay it in the baking sheet Prick the dough slice enough Apply the Coconut Filling, spread it and finally apply the Sliced Almonds

Final proof: Approx. 20 minutes

Baking: approx. 30 minutes at 200°C

After cooling down cut as trapezoid floes of 6 x 10 x 4 cm (W x L x W) and sprinkle with icing sugar