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Biscuit joconde

An airy almond biscuit based on eggs, almond flour and a small amount of flour. It is Typical is its flexible character and rich flavour. Often used as an inlay in entremets, for gâteau Opéra, or as a decorative printed sponge. 

Makes 1 GN plate.

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Allergens and dietary requirements

  • Nuts
  • Egg
  • Gluten
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

200
g
whole egg
150
g
icing sugar
150
g
almond flour
50
g
flour
120
g
egg whites
30
g
granulated sugar
40
g
butter, melted

Scale recipe

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