Ingredients

1. 7 oz almond or almond meal

2. 8.8 oz all purpose flour

3. 5.3 oz cornmeal

4. 7 oz caster sugar

5. 4.2 oz butter

6. 3.5 oz pork lard

7. 2 yolks

8. 1/2 lemon zest

9. 1/2 vanilla pod seeds

topping

1. caster sugar

2. chopped hazelnuts

Instructions

1. Use a mixer with blades and insert almonds (or almond meal), lemon zest, vanilla seeds and yolks.

2. Mix a little then add flour and cornmeal, butter, lard and sugar.

3. Mix again or use your finger tips to put the dough together.

4. The dough must be very crumbly; in a baking mould put crumbles and make a layer of about 1, 1 and 1/2 inches.

5. Do not press the dough, just pour crumbles in the pan.

6. Sprinkle with caster sugar and chopped hazelnuts.

7. Bake at 356°F for about 1 hour or untill it’s pretty gold.

8. You can cut it with a knife when cold but of course it will crumble a lot and pieces will not be even.

9. You can store it in a tin box for more than a week.

Notes

1. The quantities in this recipe are generous, you can make 2 round pans 10 inches diameter; you can put half the dough, raw, into a ziplock bag and freeze it up to 3 months and bake it later.

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