A super soft and fantastically tasty biscuit for cakes and pastries. If you need a gluten-free dough, substitute the flour by gluten-free flour mix.
Preparation time 20 minutes .. Baking 15 minutes
INGREDIENTS .. 2 x (35 x 40 cm)
- 80 g almond powder
- 90 g pistachio powder
- 160 g icing sugar
- 120 g medium sized, whole eggs
- 40 g yolks
- 120 g flour
- 80 g custard sugar
- 250 g egg whites
Preheat the oven to 180°C.
In a bowl, mix the icing sugar with the almonds and pistachios until a homogeneous mixture. Beat the eggs and yolks. First, add the flour mixture and mix the nuts afterwards the dry and the wet mixture together. Beat the egg whites with the sugar and add to above mixture.
Spread the mixture on 2 baking trays lined with baking paper.
Bake the biscuits at 180°C for 15 minutes per plate or a little more if you put two plates in the oven. The sponge should be lightly browned.
Cut the sponge cake to the desired size and / or further processing into a cake to your liking.