|Mix all ingredients except almonds. Then add the almonds|
|Make a ball of dough. Add a little flour if your dough is too sticky, a little milk if too dry.|
|Divide the dough into two large crisp.
Divide the dough in four of the Little Crunchy.
Lay parchment paper on your plate. Do 2 flanges
|Badigeonner avec un peu de lait et de fleur d’oranger les 2 or 4 flanges.|
|Place the plate in the middle of the oven and bake at 175 ° about 30 to 40 min time basking in the boots.|
|Once cold, carefully cut slices with a knife in teeth.|
|Spread on your plate crisp and brown in oven at 175 ° either side of crunchy.|
|Sample after cooling.
The crisp can be stored in a tin (1 month)