Photo Credit
gabczi/shutterstock
The Editors
Yield
Makes 8 servings
Category
Course
Preparation Method
FILLING:
Ingredients
3 cups hulled and halved fresh ripe strawberries
2-1/2 cups rhubarb stalks cut crosswise into 1/4-inch pieces
2/3 cup sugar
1 tablespoon lemon juice
1 teaspoon grated orange zest
1/4 cup quick-cooking tapioca
TOPPING:
Ingredients
1/2 cup sugar
1/3 cup sliced almonds
3/4 cup all-purpose flour
1/2 cup sweetened flaked coconut
1/4 teaspoon salt
5 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
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Why not just use 1/3 cup of Almond flour rather than pluverizing 1/3 c of Almonds?
Hi, Kim. 1/3 cup of pulverized almonds will not equal 1/3 cup of almond flour. If you would like to try a conversion, we can tell you that 1 cup of almonds weighs 5 ounces and 1/4 cup of almond flour weighs 1 ounce.
Gotta try this
I'd use 40g of almond flour, that is pretty close to the weight of 1/3 C slivered almonds, and will be a lot less trouble.