Pre­par­ing the crushed al­monds:

Cuisine | a&d - - Exotic Cuisine -

800 g of al­monds

100 g of but­ter 60 g of ic­ing sugar 4 g of cin­na­mon Nut­meg (to taste) Ta­ble salt (to taste) •Skin the al­monds and roast them in a deep fryer set to 180°C. Keep them nice and blond. Crush the al­monds, then add melted but­ter, ic­ing sugar, grated nut­meg and ta­ble salt. Split into 10 parts of 80 g each. Set aside at room tem­per­a­ture.

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