– 80 gr. Wheat flour
– 20 gr. Rice FLOUR
– 100 gr. Corn Flour
– 120 gr. Shelled almonds
– 80 gr. Whole cane SUGAR
– 100 gr. BUTTER Veg
Chop 100 gr. of Almonds. Combine them with all the flours and sugar. Add the Veg Butter. Knead the dough only for the time strictly necessary to mix the ingredients. When the mixture is well mixed, place it in a 20cm buttered mold, taking care to crumble it and then compact slightly with your fingers.
With the remaining almonds, garnish the dessert.
Bake at 180°/350°F for about 35 minutes.
Once baked, let it cool before tasting.
– Cooking time may vary depending on the type of oven used.
– Use a soft wheat flour with protein lower than 10 grams