ingredients

1 roll of pure butter shortbread
700 g weighed sliced ​​in 2, pitted
60 g of almond powder
30 g whole peeled almonds
1 tbsp. to c. shave of 4-spices
1 big egg
Icing sugar

Equipment

Steps

Step 1

Prepare the crust: line the mold with the unrolled dough on its paper. Cover with a second sheet of paper then dry vegetables (or porcelain balls). Stitch the dough through the paper, place 10 minutes in the fridge and preheat the oven to 180 ° C. Bake 10 min. Take out of the oven, remove dry vegetables and paper. Do not turn off the oven.

2nd step

During this time, prepare the cream: briefly crush the almonds in the robot in large pieces. In a bowl, combine chips, almond powder, egg, 40 g icing sugar and 4-spices.

Step 3

Assemble, cook: spread the cream over the crust. Arrange the demi-quetsches on the cream by overlapping them (as in the picture). Powder 1 tbsp. to c. icing sugar through the colander. Bake 30 min. Light the grill while lightly browning the fruit. Take out of the oven, let cool. Sprinkle some icing sugar just before serving.

tips

Variants.

Replace the 4-spice with the same amount of cinnamon or 1 tsp. to c. bulging ginger powder.

To enhance the fragrance of almond shards, blanch them over medium heat in a fat-free pan.