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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
  1. 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.
  2. 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.
  3. Cut the dough still hot into 1 cm pieces, flatten them, then bake them for 10 minutes, watching the end of the baking.
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