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0.200 kg de poudre d'amandes
0.200 kg de poudre de noisettes$
0.400 kg de sucre
0.100 kg de blanc d'œuf
0.100 kg de couverture noire
0.200 kg de pâte d'amandes crue
Cannelle en poudre
clous de girofle en poudre
HCCP
Abaisser a 10 mm sur sucre cristallisé
Cuire à 160°C 10 min
Mélanger les blancs, le sucre , et la pâte d'amande crue
Ajouter les autres ingrédients ainsi que la couverture fondue
