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Blanc:
250 g almonds blanché
250 g sugar
Brut:
250 g almonds cru or hazelnut or both
250 g sugar
=Mix nuts with half sugar, process, tamiser.
Mix large remaining nuts with rest of sugar, process
250 g almonds blanché
250 g sugar
Brut:
250 g almonds cru or hazelnut or both
250 g sugar
=Mix nuts with half sugar, process, tamiser.
Mix large remaining nuts with rest of sugar, process
