Thai Tea Crunch
7 ingredients
2 steps
Ingredients
- 15 g slivered almonds (2 tablespoons)
- 55 g almond butter (1/4 cup)
- 40 g feuilletine (1/2 cup)
- 30 g confectioners sugar (3 tablespoons)
- 2 g kosher salt (1/2 teaspoon)
- 8 g Thai black tea leaves (1 1/2 tablespoons)
- 0.25 g citric acid (see page 16) (scant pinch)
Directions
-
1Follow the procedure for the pistachio nut crunch, substituting the almonds for the pistachios and the almond butter for the pistachio paste, adding the tea leaves and citric acid with the dry ingredients.
-
2Omit the tea leaves for an almond crunch to use in your own dessert concoction.
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