Crumb Topping varten luumu Crumb Pie
Käytä tätä crumbia ylämäkeen meidän Plum Crumb Pie, ja käyttää jäljellä ylittäminen tehdä improvisoitu hedelmäpihvit.
Lähde: Martha Stewart Living, lokakuu 1998
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Säilytä ilmatiiviissä säiliössä, jääkaapissa, enintään 1 viikko tai jäädytettynä, enintään 1 kuukausi.
27.04.2023 @ 16:09
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Use this crumb topping for our Plum Crumb Pie, and use the leftovers to make improvised fruit tarts. Source: Martha Stewart Living, October 1998. Makes 3 cups. Ingredients: 1/4 cup whole almonds, 3 tablespoons granulated sugar, 1 cup plus 2 tablespoons all-purpose flour, 6 tablespoons packed light brown sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt, 8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces. Instructions: 1. Preheat oven to 350 degrees. Spread almonds on a baking sheet. Toast until fragrant and golden, about 8 minutes. Set aside to cool. 2. Place almonds and granulated sugar in the bowl of a food processor; pulse until finely ground. Transfer to the bowl of an electric mixer fitted with the paddle attachment. 3. Add flour, brown sugar, cinnamon, and salt; mix on low speed until combined. Add butter and mix until small clumps begin to form, about 1 1/2 minutes. Store in an airtight container in the refrigerator for up to 1 week or frozen for up to 1 month. Cooking notes: Store in an airtight container in the refrigerator for up to 1 week or frozen for up to 1 month.