Torta de Amêndoa Sem Açúcar

Passos:
1-Stir butter, flour and salt
2-Add the egg, sweetener, and almond powder, Then increase the speed to medium
3-Mix just until combined, being careful not to overwork the dough
4-Cover the dough with plastic wrap and refrigerate for 30 minutes
5-Roll the dough to a thickness of 1/8 and larger than the pan
6-Transfer it by rolling it around the pin and unrolling it over the pan, pressing it gently into the sides and center
7-Dock the dough with a fork, and fill with the almond batter
8-Arrange almonds on top of the batter
9-Asse a 355°F/180°C por 35 minutos (a temperatura de cozimento pode variar dependendo do forno)
9-Brush with MonkFruit syrup (2.6 0z/75 g MonkFruit Sweetener, 75 mL water, 1/2 Teaspoon Lemon Juice)

Ingredientes da massa:
3.2 oz/90 g MonkFruit Sweetener for baking(with Erythritol)
5.3 oz/150 g Butter
3 gemas grandes
3 claras de ovo grandes
2.6 oz/75 g Sifted Flour
5.3 oz/150 g Almond Powder(Almond Flour)
6 oz/170 g Almonds for the top

Passos:
1-Mix the sweetener, butter, and egg yolks on low speed for a few seconds. Then increase the speed to medium-low
2-While mixin,add the egg whites in two batches
3-Scrap the sides and add the almond flour, flour and stir until combined
4-Then, increase the speed to medium and mix for a few seconds
5-Transfer the batter into a pastry bag and refrigerate it until the dough is prepared
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