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Ingredients
  • subheading: The crust:
  • ½ cup (50g) blanched almond powder
  • ¾ cup plus 2 tablespoons (120g) all-purpose flour
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 6 tablespoons (3 ounces, 90g) unsalted butter, chilled and cubed
  • 1 large egg yolk
  • 2 tablespoons water
  • ½ teaspoon vanilla extract
  • subheading: The almond topping:
  • 4 tablespoons (2 ounces, 60g) unsalted butter, cubed
  • ⅓ cup (65g) sugar
  • 2 tablespoons dark honey, such as buckwheat or chestnut
  • zest of 1 orange, unsprayed
  • scant ¼ teaspoon sea salt or kosher salt
  • ½ teaspoon vanilla extract
  • 1 cup (80g) sliced almonds, preferably blanched
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