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Absolute favorite dough for making tarts and pastries which are suitable to be frozen for later. Another great invention of French cuisine.
Preparation time 15 minutes .. Baking 6-8 minutes .. Durability 1 month in the diepfries
INGREDIENTS .. 40 x 30 cm
- 2 eggs
- 1/3 pound almond broyage 50/50
- 2 tbsp flour
- 1/3 cup egg whites
- 2 tbsp sugar
- 2 tbsp melted butter
PREPARATION
Preheat the oven up to 428°F.
Beat the eggs, almond broyage 50/50 and flour until a light batter. Make a thick foam with egg whites and sugar and fold into the mixture. Mix the melted butter into the mixture briefly.
Divide the Joconde biscuit evenly on a baking tray and bake in a preheated oven at 428°F for about 6-8 minutes.
Let the biscuit cool down after baking and then you can use him in your pastries or tarts or freeze for later.
For gluten-free preparation substitute the flour in the recipe by it’s gluten free version.
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