25gr bakers yeast
1/2 tspn saffron
almost 3/4 cup water slightly warm
155gr salted butter
5 eggs (yolks only)
grated rind of 1 bio lemon and orange
1 beaten egg
pinch salt icing sugar.
Mix in water the yeast, saffron and 1tsp sugar. Wait for about 12mins for the yeast to disolve, add 100gr flour covering and leaving in the fridge overnight. After reaching room temperature add rest of flour and a pinch of salt, mix. Add sugar, egg yolks, zests and beat.
Leave for 2, 1/2hrs covered with clingfilm in a warm place. Beat in the butter and put on a sheet of baking paper on a large ovenproof dish and press till about 2.5cm thick. Cover with a tea cloth and let rise for about 1hr and brush with egg pushing the almonds in the pastry. Bake 180° for about 25mins and then 170° for a further 30mins. If desired dredge with icing sugar.