Ingredients:
For the Almond Glaze:
1 cup all-purpose flour
1/2 cup ground almonds
1/4 cup powdered sugar
1/2 cup unsweetened cream salted butter, cubed
1/4 teaspoon almond extract
For the peanut filling:
6 packs cheddar cheese, soft
1 can sweetened whole milk
2 cans instant pistachio pudding mix
5 large eggs, ground toasted almonds and kitchen candy in your robot.
Add the cold, separate the butter and almond extract and process until crumbly.
Press into a 9- or 10-inch pan, leaving 1-inch edges. Put it in the refrigerator for 30 minutes.
Preparation of the Filling:
Preheat the oven to 175 °C.
Beat cream cheese, milk and pistachios until smooth.
Gradually add the eggs and beat until combined.
Pour over the prepared dough and bake for 55-60 minutes. Refrigerate before refrigerating overnight.
Sweet vanilla cream:
