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Butter pie

1 kg gluten-free flour
½ l milk
200 g sugar
150 g butter
60 g yeast
2 egg yolks
15 g salt
flavor (lemon, vanilla)

150 g sugar
200 g butter (soft)
100 g chopped or sliced almonds

Knead dough until smooth.

Rest dough for 20 minutes covered in a warm place (not above 30° C).

Roll dough on a buttered baking sheet (or baking paper).

Cut dough in gaps of about 5 cm (e.g. with a fork).

Apply butter flakes.

Sprinkle the dough with sugar/almond mixture.

Cover the baking sheet and let it rest for 20 minutes at a warm place.

Bake at 200° C for about 20 min.

Cut into pieces.