Wolfgang Puck's Spring Risotto & Strawberry Crumble

Almond Crumble Topping


NOTE: You can make this topping ahead of time and store in the refrigerator.

Ingredients:
1 stick (8 Tbsp) butter, ice cold and cut into ¼-inch pieces
1/2 cup all-purpose flour
1/2 cup almond meal
1/2 cup confectioners sugar
1/4 tsp fleur de sel (flakey sea salt)

Directions:
Cut the butter in into ¼-inch pieces.

Place the dry ingredients in the bowl of a standing electric mixer fitted with the paddle attachment.

Mix dry ingredients together on a low speed until they are evenly distributed.

Add the cold butter, and watch closely while you blend for 2-3 minutes, butter will be completely blended and the crumble will resemble small pebbles.

Remove from the mixer and scrape down excess. Pour out onto a parchment-lined sheet tray.

Preheat oven to 350 degrees.

Bake crumble for 12 minutes.

Remove from oven and with an off-set metal spatula, toss the crumble to distribute.

Return to oven and bake an additional 5 minutes.

Remove from oven, toss again and bake 3 additional minutes or until crumble is even in golden color!

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