Recipe information
Yield
makes about 140 g (1 cup)
Ingredients
15 g slivered almonds (2 tablespoons)
55 g almond butter (1/4 cup)
40 g feuilletine (1/2 cup)
30 g confectioners’ sugar (3 tablespoons)
2 g kosher salt (1/2 teaspoon)
8 g Thai black tea leaves (1 1/2 tablespoons)
0.25 g citric acid (see page 16) (scant pinch)
Preparation
Step 1
Follow the procedure for the pistachio nut crunch, substituting the almonds for the pistachios and the almond butter for the pistachio paste, adding the tea leaves and citric acid with the dry ingredients.
Notes
Step 2
Omit the tea leaves for an “almond crunch” to use in your own dessert concoction.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
