60 gr freshly ground almond powder
65 gr flour
2 gr baking powder
5 gr cinnamon powder
15 gr trimoline/inverted sugar
150 gr egg whites
2 gr liquid vanilla
90 gr burned unsalted butter
-First burn the butter in a pan and set aside to cool a bit.
-Mix the rest of ingredients in a mixer using petal, at medium speed.
-When all compained add butter slowly at slow speed.
-Pour mixture in flexipan moulds and bake for about 10-14 minutes,
depends of the size, bake at 180 C.
-Can Keep mixture in refrigerate for a week.
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