Basic cookie in pastry making. It is particularly used to make the opera, this delicious coffee and chocolate dessert. The texture is similar to sponge cake except for the almond powder. Very easy to make and can be the base of all your desserts.
|Sugar||10 g||Whisk the eggs, the icing sugar, the almond powder and the flour together|
|Flour||20 g||Make a meringue with the with eggs and the sugar|
|Eggs||2||With a spatula incorporate delicately the mix inside the meringue|
|Almond Powder||75 g||Spread the biscuit on a trail with baking paper|
|Icing sugar||75 g||Bake 10 min at 200°C|
The sunday Chef