- Cream the sugar and butter in a mixer with a paddle attachment.
- Add the eggs.
- Add the Amandes Rapées and CPT.
- Mix at medium speed for 3 min.
- Laminate the cream in between two sheets of baking paper at 4 mm.
- Freeze to be able to cut some disks with a 0,5 cm smaller diameter than the disc of the brioche (9,5 cm).
Tip: If CPT is not available it can be replaced by potato or corn starch.