Ingredients
62.5g salted butter
2 cups very fine almond flour
1/4 cup icing sugar
1 egg
1 teaspoon vanilla essence
Cut butter into the almond flour, using a food processor fitted with the cutting edge. When the mixture turns crumbly, stop cutting. Continued cutting will melt the butter too much and the mixture becomes wet. Then, it will not absorb egg well and the resulting crust after baking, becomes too fragile.
Beat egg with vanilla essence. Mix into the almond flour crumble. Press into the pan.
Once you have this crust, you can make any filling.
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