200 gr almond flour
180 gr brown sugar
7 gr Guar
2 gr salt
180 gr butter
80 gr rice flour
75 gr potato starch
75 gr Malto

1. Weigh all solids together in the bowl of a stand mixer.
2. Work with the paddle attachment to integrate.

3. Add the cold butter cut into cubes and mix to obtain a compact powder, similar in texture to wet beach sand.
4. Freeze to stock or cook directly in the preheated oven at 160ºC for 25 minutes, stirring to crumble after 12 minutes.
5. When leaving the oven, stir again to obtain a crumble.