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Amandines

Ingredients:

250 g flour 150 g icing sugar 1 tsp
vanilla extract 170 g

softened margarine 1 pinch salt 1 egg yolk

Ingredients for the cream frangipane:

100 g softened butter 100 g

granulated sugar 2 eggs 1 tsp
vanilla extract 100 g of kernels
not peeled and ground
of 100 g sliced 50g flour

Preparation:

Sift flour and icing sugar in a bowl, add margarine, cut into pieces.
Crumble with fingertips, stir in lemon zest and I egg yolk.
Mix to a paste. Cover with plastic wrap. Refrigerate and let stand for 30 minutes.
Meanwhile, prepare the frangipane cream while whisking the butter, sugar, eggs and vanilla extract until frothy. Stir in the wooden spatula, almonds and flour. On
a work plan floured, roll out dough to a thickness of 4 mm, darken the pie pan, prick with a fork. Garnish with frangipane cream and sprinkle with almonds.
Bake 30 minutes. The amandines must have a golden color.
Upon exiting the oven, brush the surface with warm jelly.