False rice pudding
Place the fresh dates in a vacuum pack with the milk and cream and cook in the Roner at 65ºC / 149ºF for 1 hour, then strain, retaining the liquid. Cook the pasta in the resulting cooking liquid over a low heat until al dente.
Soak the Marcona almonds for 3 hours, then dry and grind. Add the sugar and knead for about 15 minutes until the mixture comes together and does not stick to your hands. Form into a roll about 2 cm / 0.8 in in diameter, place on an oven pan and bake at 280ºC / 536ºF for 10 minutes. Leave to cool.
Soften the butter, then mix with the sugar and flour to form a dough. Roll out until very thin and bake at 190ºC / 374ºF for 4-5 minutes.