SHORTCRUST FOR MICRO-PERFORATED MOULDS

-Mix TOP FROLLA, sugar, almond flour, and butter in the planetary mixer with the paddle to obtain a sandy structure.

-Add the eggs and keep mixing without inglobing air. 

-Laminate the shortcrust between two baking papers at 2/3 mm tick and put to rest in the refrigerator for a couple of hours.

-Line the shortcrust into the micro-perforated molds.

-Bake at 170/180°C for for 5 minutes, then lower the temperature to 160/170°C for 10-13 minutes with open valve.