Crunchy Provence with Almonds
- 1 bag Chemical yeast
- 1 bag Vanilla sugar
- 160 g Semolina sugar
- 200 g Crushed almonds
- 225 g Flour
- 3 Eggs
- Beat the eggs with the caster sugar and vanilla sugar in a bowl until you obtain a creamy mixture. Add the almonds, flour, yeast and candied orange peels cut into cubes. Mix it up.
- Preheat the oven to 130 °C (th. 4-5). Shape the dough into 4 cm diameter bunches and place them on a baking sheet lined with baking paper. Bake for 20 minutes.
- Cut the dough still hot into 1 cm pieces, flatten them, then bake them for 10 minutes, watching the end of the baking.
DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.Source: https://hqrecipes.com/crunchy-provence-with-almonds/