Ingredients for 2.7 kg
| Qty | Unit | Description |
|---|---|---|
| 0.563 | KG | Ground almonds |
| 0.563 | KG | Icing Sugar |
| 0.15 | KG | Refined flour |
| 0.8 | KG | Egg yolks |
| 0.45 | KG | Egg white |
| 0.075 | KG | Sugar |
| 0.113 | Kg | Melted Butter |
Method:
- Finely powder the almond with the icing sugar, mix with the flour
- Beat the egg yolks to a sabayon consistency, separately beat the whites and sugar to a meringue.
- Fold the whites in the yolks, then fold in the flour mix, finally add the melted butter
- Spread onto a lined tray or mould and bake at 180 Deg C for 25-30 minutes