Almond donut

Preparation time: 1 hour
Cooking time: 1 hour

Ingredients:

• 200g of butter
• 180g of flour
• 150g of semolina sugar
• 2 spoons of  velvet sugar
• 4 spoons of coffè powder
• 2 spoon of brandy
• 1 glass of cooking cream
• 50g of toasted almonds
• 100g of raw sugar 

Whip the cream.
Mix the flour with pieces of butter and 10g of semolina sugar.
Mix until it becomes friable.
Put in a donut shaped mold.
Put the mold in the oven at 220°C for 10 minutes.
Chunk the almonds.

Candy the sugar
Put the raw sugar in the pan, bring it to the flame with a lively flame stirring continuously with the wooden spoon.As soon as the sugar begins to blend, lower the flame, without ceasing to mix, and waits for the sugar to begin to change color. At this point, it is essential to lower the flame to the minimum while stirring until sugar is caramelized.Often lowering the flame to the minimum is not enough to control the temperature, so it is necessary to remove the pot from the fire and put it back when the sugar is cool. Alternate fire and phase steps away from the fire until sugar is caramelized.
 
Add 40g of toasted almond to the candy sugar.
put the candy sugar on a baking paper on a baking tray, in order to create a film.
Leave cool the candy sugar, so it become solid.
Mix brandy with coffy powder and whipped cream.
Break the candy sugar in small pieces and add to the cream.
Take the donut, slice in half and put the cream inside.
Close it
Put  the velved sugar and the crumbled remainder of the toasted almonds.