Castagnolais

By Alain Ducasse

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Credit: Mathilde de l'Ecotais

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Ingredients

Preparing the garnish

In equal quantities: sliced almonds, granulated sugar and egg whites

Preparing the dough

4 1/2 ounces pine nuts, chopped (125 g)
4 1/2 ounces almonds, sliced (125 g)
4 1/2 ounces walnuts, chopped (125 g)
5 1/4 ounces candied orange peel, chopped (150 g)
7 ounces confectioners’ sugar (200 g)
14 ounces softened butter (400 g)
4 1/4 ounces egg whites (120 g)
10 1/2 ounces 50% almond paste (300 g)
1 pound 1 1/2 ounces flour (500 g)
2 1/2 teaspoons baking powder (10 g)
1 teaspoon fine salt (4 g)
the rind of 1 lemon, grated finely

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Instructions

Step 1: Preparing the garnish

Mix all of the ingredients and refrigerate.

Step 2: Preparing the dough

Beat the butter together with confectioners’ sugar until light in color.

Mix the almond paste with the egg yolks. Fold the first batter progressively into the second. Then mix in the flour, salt and baking powder. Finish with the nuts, chopped orange peel, drained raisins and grated lemon rind.

Refrigerate for 2 hours.