Recipe

Dough
1. Grind the powdered sugar and salt into the unsalted butter in the form of pomade.
2. Add the whole egg mixture at room temperature in two additions, mixing each time.
3. Add the sifted flour and mix without kneading.
4. Wrap the dough in plastic wrap and refrigerate for 3 hours.
5. Roll out the risen dough to the size of a mold.
6. Picket the dough and bake in a preheated oven at 170℃ for 35 minutes.

Appareil
1. Put all the ingredients except the almond slices in a saucepan and bring to a boil, stirring constantly.
2. When the bubbles become small, add the almond slices and bring to a boil again.
3. Pour the mixture over the baked dough and spread evenly.
4. Bake in a preheated oven at 180℃ for 30 minutes.
5. When cool, remove from the mold and cut into desired size.