Component 1Sbrisolona mandorla
Ingredients
| 330 g | Butter |
| 250 g | Ground blanched almonds |
| 150 g | Semolina flour |
| 250 g | Cane sugar |
| 3 g | Salt |
| 5 g | Baking powder |
| 120 g | Eggs |
| 1 pz | Madagascar” vanilla pod, cut lengthwise |
| 350 g | Sieved white flour 00 |
Method
Blend all the ingredients, except for the white flour, in the food mixer. The mixture should not incorporate any air to ensure a good overall crumbly result. Then, add the white flour to the mixture and mix briefly. When the dough is ready, it should still be crumbly.
Put in the freezer overnight and the next day, put a small quantity in the blender to obtain nibs.
Put the mixture into small metal rings of the chosen size (e.g. 250 g for 20 cm diameter).
Component 2Decoration and baking
Ingredients
| as required | cane sugar |
| as required | Peeled almonds |
| as required | PERÙ Single origin dark chocolate drops |
| as required | Cinnamon powder |
Method
Decorate with cane sugar, Peru dark chocolate drops, blanched almonds and cinnamon.
Bake at a temperature of 160/170 °C for 20 minutes. Cut to the desired size and bake at 170°C with oven valve open for 16-18 minutes.
Allow to cool down and package.
