Toasted almonds in a cast iron pan for the batter as well as to go in between the layers.

A fresh vannela bean with the seeds removed and added to the caramel raspberry sauce

The sauce: homemade caramel & raspberry jam

The almond dough rolled into 7oz balls

After 2 hrs of refrigeration the rounds were trimmed

The rounds after they came out of the 375deg over for 15 minuets(ish)

The layers are spread with the raspberry / caramel sauce and then sprinkled with toasted almonds

Then tightly wrapped and left to sit for a day or two

The finished product


// My Kitchen // -68.46180, 59.76573


























