Top, almond sucree. Bottom, PH sweet dough. Baked for 13 mins middle rack 180C.
Edges browned fast.
PH dough had a finer crunch and texture whereas almond sucree gave a sandy noisy crumbly eating experience which was quite addictive. Could it be due to the additional almond meal?
PH sweet dough
Almond meal 50
Almond meal 125