Creamy Almond Crisp
1.
Butter softened
2.
Then add the fine sugar and stir evenly with a spatula
3.
Add vanilla extract and beat evenly with a manual whisk
4.
Add the eggs in two portions,
5.
Every time you have to beat until it's fully integrated
6.
Sift in low flour and use a spatula to mix into a dry flour-free dough
7.
Take a 15X15 cm mousse mold and wrap the bottom and sides with tin foil
8.
Spread the dough on the bottom of the mousse mold, flatten and compact the dough by hand
9.
Use a toothpick to make some small holes at the bottom, put it in the middle of a preheated 180°C oven, bake for about 10 minutes, and the surface will be slightly yellow.
10.
After taking it out, make the filling while cooling
11.
Put butter, light cream, caster sugar, maltose and honey in a small pot
12.
Heat on low heat until it starts to boil
13.
Add almond slices,
14.
Stir and mix,
15.
Continue to cook for two minutes, turn off the heat when the soup is slightly dry
16.
Pour the cooked almond filling on the pie crust,
17.
Spread evenly with a spatula
18.
Preheat the oven for 180°, put it in the middle of the oven, and continue to bake for about 25 minutes. The surface will be golden.
Tips:
1. Cut into pieces and taste after cooling, the taste will be crispy;
2. Almond slices do not need to be roasted in advance and can be used directly.
