Milk Powder
3 cups of wheat flour
1 cup of cornstarch
3 whole eggs, beaten
1 cup of unsalted butter
2 cups of grated almonds
1 tablespoon of active dry yeast
1 cup of warm milk
1 teaspoon of vanilla extract
500 ml of fresh whipping cream
Caster sugar for dusting
Crunchy
1/2 cup of caster sugar
1 tablespoon of unsalted butter
2 tablespoons of chopped almonds, hazelnuts, or pecans
Wheat flour for dusting
Milk Powder
3 cups of wheat flour
1 cup of cornstarch
3 whole eggs, beaten
1 cup of unsalted butter
2 cups of grated almonds
1 tablespoon of active dry yeast
1 cup of warm milk
1 teaspoon of vanilla extract
500 ml of fresh whipping cream
Caster sugar for dusting
Crunchy
1/2 cup of caster sugar
1 tablespoon of unsalted butter
2 tablespoons of chopped almonds, hazelnuts, or pecans
Wheat flour for dusting
Place all the ingredients for the dough in a stand mixer and beat well
Cover with a damp cloth and let it rest for 30 minutes
Prepare the crunchy topping: place the almonds and butter in a saucepan
Heat over low heat, stirring constantly, until the mixture forms a caramel
Grease a marble surface with butter or margarine and spread the chopped nuts
Remove from heat, add the almond pieces, and pour onto the marble
Allow to cool and harden completely
With the help of a rolling pin, break the caramel into small pieces
Dust the pieces with wheat flour and remove excess
In a greased and floured baking dish, place half the dough
Spread the crunchy topping over the dough and top with the remaining dough
Cover the dish with aluminum foil and bake in a medium oven for 50 minutes
Remove the foil and let it cook for an additional 10 minutes
Dust with confectioner's sugar.
