Recipe makes 20 portions Almond & lemon crumbleBrown sugar 63 g - Butter 63 g - Soft flour 63 g - Hazelnut flour 63 g - Ravifruit lemon zest 5 g Mix all the ingredients together to form a dough. Roll out the dough to a thickness of 2mm between a non-stick baking mat and a sheet of greaseproof paper. Remove the parchment paper and bake at 160°C. As soon as it is cooked, cut into 5 cm squares. Set aside in a dry place.