Sweet Slices with Amaranth

Shortcrust pastry: Mix all the ingredients together and knead. Then put the mass in the refrigerator and let you rest for about 20 minutes.

Topping: Bring amaranth to a boil with water and cook it, like a rice, for about 20 minutes. Remove the raisins from the water and squeeze them. Add the oatmeal to the raisin water and let it swell briefly. Remove the oatmeal from the water and mix it with the honey, raspberry jam, raisins and the cooked amaranth. Finally, mix the mixture with the roasted hazelnuts.Roll out the shortcrust pastry on a baking sheet and spread the mixture on it. Put the baking sheet in the oven for about 18-20 minutes at 180°-200°. Immediately after baking, cut the cake into slices.

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