- 210g of flour
- 125g of cold soft butter
- 35g of powdered sugar
- 25g of almond powder
- 50g of beaten egg
- vanilla powder
- 450g almond powder
- 400g of caster sugar
- 250g of egg white
- 1.5 teaspoons of liquid bitter almond extract (or vanilla, or orange blossom or matcha green tea)
- green dye (yellow+blue)
- powdered sugar for the decoration
Trim the edges to get a clean mold.
Mix the almond powder and sugar.
Add the 250g of egg whites and the bitter almond extract.
Pour the entire mixture into the pan and cut the dough to 5mm above.
This way, you will have the right height.
Put in the oven for 45 minutes at 180°C.
The tea crust is lightly colored but most importantly, the dough should be golden brown.
Let cool for 10 minutes, then remove from pan and cool on a wire rack.
Sprinkle generously with powdered sugar.