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Tempo de preparo

40 min(s)


1 servings

Thyago Salerio

  • Ingredients
  • Recipe
  • Almond flour60 g
  • Icing sugar60 g
  • Wheat flour40 g
  • Clara44 g
  • Butter50 g
  • Sliced Almonds20 g
  1. Noisette Butter: Place the butter in a skillet and bring to a boil. Let it brown.
  2. Remove from heat so it doesn't burn.
  3. Pass the butter through a sieve. Let cool.
  4. Pasta: In a bowl, mix the egg whites, almond flour and wheat flour. Add the noisette butter and mix well.
  5. Cover the dough with plastic wrap and place in the fridge for 15 minutes.
  6. Place the dough in a pastry bag fitted with a Perle tip.
  7. Fill the molds with the dough, up to 2/3 of the volume. Sprinkle the almonds over the dough.
  8. Preheat the oven to 180 degrees, and put the pans in the oven until golden.

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