- 750 grs flour
- 150 grs bl. Almond flour
- 150 grs 10X
- 600 grs butter
Spread dough on parchment
paper ¼" thick
Bake at 325ºF for15 minutes
- 500 grs sugar
- 100 grs water
- 500 grs sweet dough
Cook the sugar and water until obtaining a lightly blond caramel.
Meanwhile, crumble the dough and pass it through a fine mesh tamis.
Add the dough in fine powder into the caramel
Cook constantly stirring for about 5 minutes over low heat
Pour the mixture on a "silpat" and start working the nougatine appropriately with 2 spatulas
When readyb to use the rolling pin cover the brittle with another