Description
Crisp, very flavorful pie. Tea just fly away)))
Ingredients
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Flour
370 g
-
Butter
270 g
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Sugar
125 g
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Leavening agent
1 tsp
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Almonds
60 g
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Lemon peel
1 piece
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Vanilla
-
Jam
300 g
Cooking
To prepare the products. Almond pour boiling water for 2-3 minutes, drain, rinse with cold water. Then dry in a warm oven until flowability.
Meanwhile, beat the butter with the sugar,
The top sift the flour with the baking powder. Mix and knead the dough. It is very soft. Roll the dough into a ball, wrap in cling film and put into the freezer.
Grind almonds into fine crumbs. With lemon erase zest. Mix sugar and flour, add butter, sliced, almonds, zest and vanilla.
RUB hands until the buttery crumbs of medium size. Remove to a cool place.
Preheat the oven to 180*C. Form d 22 cm, cover baking paper, greased. Better if it is split, because the cake turns out very crumbly and when extracted from normal forms can be a problem - it is very crumbly. Knead the dough in shape, having a side height of 3 cm.
Put the form with the dough in the oven for 10-12 minutes. Then take out, spread on the dough, jam,
Top evenly distribute the topping.
Bake at 170*C for 35-40 minutes. The finished cake remove from the oven, gently remove from the mold and cool on a wire rack.
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