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- Ingredients
- Recipe
- Sugar400 g
- Water200 ml
- Cinnamon Stick1 unit(s)
- Almond flour150 g
- Butter2 tablespoon
- Gems18 unit(s)
- In a medium saucepan, bring the water and cinnamon stick to a boil. As soon as it boils, turn off the heat and add the almond flour and butter. Shake well.
- Let it cool a little and add the yolks. Return to low heat, stirring constantly, until thickened, about 10 minutes.
- Grease a 25 cm shape with butter and parchment paper. Add the dough and bake for about 30 minutes (until the toothpick comes out clean when inserted in the middle) at 220°. Unmold and sprinkle with icing sugar.
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