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Cooking
Step 1
1. Dip the almonds in boiling water for 2 minutes, put them in a colander, let them cool down a bit. Remove the skin from the nuts, wash the kernels, dry them and fry in a dry hot frying pan, stirring constantly, for 5 minutes. Transfer the almonds to a blender, chop. Add biscuit crumbs, sugar and butter to the blender bowl, beat until smooth. 2. Preheat the oven to 220°C. Grease a low round baking dish with oil. Put the mass in the form so that the sides are closed, put in the oven and bake for 12 minutes. Let cool. Take the pie base out of the mold. 3. Sort strawberries, wash and dry. Grind half of the strawberries into puree, add sugar, starch, orange zest and lemon juice, pour into a saucepan, put on medium heat. Bring to a boil, immediately remove from heat and let cool to room temperature. 4. Cut the remaining strawberries in half. Cut very large berries into quarters. Put the cooled strawberry puree in the base for the pie, decorate with berries. Place in refrigerator for at least 2 hours.
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