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Ingredients:
3 eggs |
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Mix all ingredients except almonds. Then add the almonds |
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Make a ball of dough. Add a little flour if your dough is too sticky, a little milk if too dry. |
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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 |
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Brush with a little milk and orange blossom 2 or 4 flanges. |
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Place the plate in the middle of the oven and bake at 175 ° about 30 to 40 min time basking in the boots. |
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Once cold, carefully cut slices with a knife in teeth. |
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Spread on your plate crisp and brown in oven at 175 ° either side of crunchy. |
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Sample after cooling.
The crisp can be stored in a tin (1 month) |
The crisp Provence
