From: Chef Charlie Trotter, Chicago. Yield: 6 servings. 1 cup butter 1/2 cup plus 2 Tbsp. sugar 1 cup whole toasted almonds, skin on 2 cups flour pinch of salt 2 Tbsp. sliced almonds, skin on, lightly toasted 2 cups strawberries, cut in wedges 1/4 cup simple syrup (recipe follows) 1 tsp. lime zest 1/2 cup creme fraiche 1 1/4 cups heavy cream pulp of 1/2 vanilla bean 2 Tbsp. Lucini Gran Riserva Balsamico Vinegar basil syrup (recipe follows) 2 Tbsp. tiny fresh basil leaves To make ...
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