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Porzioni 6
Chef Aria


  • 1/2 cup (85 g) corn meal
  • 2/3 cup (85 g) pastry flour
  • 1 large (30 g) egg yolk
  • 6 tbsp (85 g) cold diced unsalted butter
  • 5 tbsp + 2 tsp (85 g) superfine granulated sugar
  • seeds from 1/2 vanilla pod
  • 1,25 g salt
  • 2 g baking powder
  • 2.5 oz (70 g) chopped unblanched almonds
  • Whole unblanched almonds (about 20 pieces)


  1. Heat fan oven at 340 F - 170°C.

    In a bowl, sift flours with baking powder and salt.

    In the bowl of a stand mixer fitted with paddle attachment, place the flours with butter and vanilla and start to knead.

    Add sugar, then egg yolk.

    Knead until you get a sandy mixture.

    With your hands, combine the mixture.

    Add chopped unblanched almonds and combine with your hands.

    Crumble the mixture into a 7 inches (18 cm) baking tin lined with parchment paper.

    Scatter on the surface whole unblanched almonds.

    Bake for 35/40 minutes.

    Let completely cool before removing from the tin.