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Instructions
Peel the almonds tuffandole in boiling water, then dry and chop.
On the countertop you are in fontana mix flours together and tossed in sugar, ground almonds, egg yolks, lemon zest, a pinch of salt and one of vanillin.
Stir together the ingredients, then reformed and fountain in the Middle put the butter did it soften and lard and blended well.
You won't get a compact body, the important thing though is that the individual ingredients are amalgamated well among them.
Spread the dough in a greased and floured Cake Pan, carefully and sbriciolandola to form an even layer; before fire beat the mold on the countertop to remove any gaps that could form within the dough.
You then bake in hot oven for an hour, let it cool and serve dusted with icing sugar.
Ingredients and dosing for 4 persons
- 200 g of wheat flour
- 200 g of fine cornmeal
- 200 g of almond
- 150 g of sugar
- 120 g of butter
- 100 g of lard
- 2 egg yolks
- 1 lemon
- Icing sugar
- 1 pinch of vanillin
- 1 pinch of salt