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Butter pie
Dough:
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)
Surface:
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.