Almond Crumble

Name: Almond Crumble
Ingredients: 25 g (1 oz) dried licorice root (see Note), finely grated; pinch of table salt; 50 g (1¾ oz/⅓ cup) plain (all-purpose) flour; 120 ml (3¾ fl oz) free-range eggwhite; 85 g (3 oz) brown butter, cooled to 30°C (86°F); 50 g (1¾ oz) freshly ground organic raw almonds; 12 g (⅓ oz) caster (superfine) sugar; 3 g (⅒ oz) baking powder

Preparation info

Difficulty
Easy

Appears in

Origin

By Ben Shewry

Published 2012

About

Ingredients

50 g (1¾ oz/⅓ cup) plain (all-purpose) flour
3

Vegetarian

Method

Sift the flour and baking powder together. Add the ground almonds, sugar and salt and mix well. Add the eggwhite and butter and whisk until smooth. Rest the mix in the refrigerator for at least 2 hours before baking.

Preheat the oven to 150°C (300°F/Gas 2) and line a 15 cm (6 i