Gluten-Free Crunchy Almond Streusel
Combine the almond flour, brown sugar, fleur de sel, rice flour, potato starch flour, maltosec and guar gum.
Cut the cold butter into small cubes. Mix with the dry ingredients using the flat beater in a stand mixer. Small balls will form.
Store in the refrigerator or freeze until you are ready.
Spread the streusel evenly on a baking tray and bake at 150-160°C (300-320°F) until it takes on a warm blond color.