INGREDIENTS

50 g of butter.
2 eggs.
100 g of sugar.
50 g Halwa Chamia Papillon with almonds.
50 g icing sugar.

PREPARATION

Preheat the oven to 180°C.
In a small saucepan, melt the butter over low heat.
Meanwhile, using a hand whisk, blend the eggs with the powdered sugar.
Add the melted butter and the halwa chamia with almonds and mix well.
Spread the dough in the previously buttered and floured mold and bake for 30 minutes.