Daring bakers - biscuit joconde imprime / entrement

Ingredients

• ¾ cup/ 180 ml/ 3 ounces/ 85 g almond flour/meal
• ½ cup plus 2 tablespoons/ 150 ml/ 2 ounces/ 75 g confectioners' sugar
• ¼ cup/ 60 ml/ 1 ounce/ 25 g cake flour
• 3 large eggs - about 5 ounces/ 150 g
• 3 large egg whites - about 3 ounces/ 90 g
• 2½ teaspoons/ 12½ ml/ 1 ounce/ 10 g white granulated sugar or superfine sugar
• 2 tablespoons/ 30 ml/ 1 ounce / 30 g unsalted butter

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Preparation

• In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
• Sift almond flour, confectioner?s sugar, cake flour.
• On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light.
• Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
  
• Fold in melted butter.6. Reserve batter to be used later.

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