8 ounces Almond flour
8 ounces Powdered sugar
3 Eggs
5 Egg yolks
2 teaspoons Vanilla extract
5 ounces Cake flour
10 Egg whites
4 1/2 ounces Granulated sugar
8 ounces Slivered almonds
Yield: 1 Full-sheet
1. Whip the almond flour, powdered sugar, eggs, egg yolks and vanilla in a mixing bowl until it forms thick ribbons, approximately 10 to 15 minutes.
2. Remove the bowl from the machine. Fold in the cake flour and set aside.
3. Place the egg whites and granulated sugar in a clean bowl and whip them with a clean whisk attachment to medium peaks.
4. Quickly fold the whipped egg whites into the batter.
5. Spread the batter onto a paper-lined sheet pan. Sprinkle the surface of the batter with the slivered almonds. Bake at 375°F (190°C) until lightly browned, approximately 18 to 20 minutes.
6. Yield: 1 Full Sheet Pan
Total batter weight: 3 pounds, 4 ounces (52 ounces)
Notes: Method: Spongecake
Variations:
Almond Biscuit with Hazelnuts -- Sprinkle the panned cake batter with 12 ounces (360 grams/240%) coarsely chopped hazelnuts instead of slivered almonds.
Pistachio Biscuit -- Reduce the almond flour to 6 ounces (180 grams/120%). Add 3 ounces (90 grams/37%) pistachio flour and 2 ounces (60 grams/40%) pistachio paste to the ingredients in step 1. Sprinkle the panned cake batter with 8 ounces (240 grams/160%) pistachios before baking.
8 ounces Powdered sugar
3 Eggs
5 Egg yolks
2 teaspoons Vanilla extract
5 ounces Cake flour
10 Egg whites
4 1/2 ounces Granulated sugar
8 ounces Slivered almonds
Yield: 1 Full-sheet
1. Whip the almond flour, powdered sugar, eggs, egg yolks and vanilla in a mixing bowl until it forms thick ribbons, approximately 10 to 15 minutes.
2. Remove the bowl from the machine. Fold in the cake flour and set aside.
3. Place the egg whites and granulated sugar in a clean bowl and whip them with a clean whisk attachment to medium peaks.
4. Quickly fold the whipped egg whites into the batter.
5. Spread the batter onto a paper-lined sheet pan. Sprinkle the surface of the batter with the slivered almonds. Bake at 375°F (190°C) until lightly browned, approximately 18 to 20 minutes.
6. Yield: 1 Full Sheet Pan
Total batter weight: 3 pounds, 4 ounces (52 ounces)
Notes: Method: Spongecake
Variations:
Almond Biscuit with Hazelnuts -- Sprinkle the panned cake batter with 12 ounces (360 grams/240%) coarsely chopped hazelnuts instead of slivered almonds.
Pistachio Biscuit -- Reduce the almond flour to 6 ounces (180 grams/120%). Add 3 ounces (90 grams/37%) pistachio flour and 2 ounces (60 grams/40%) pistachio paste to the ingredients in step 1. Sprinkle the panned cake batter with 8 ounces (240 grams/160%) pistachios before baking.
