Melt the butter. Put the ground almonds and confectioners sugar into the bowl of a mixer fitted with the whisk, pour in half of the whole eggs, and beat for 8 minutes. Add the remaining whole eggs in two batches and beat for 10 to 12 minutes. Pour a little of this mixture into the melted butter and whisk. Beat the egg whites with the superfine sugar to stiff peaks, and pour it on the first preparation. Add the flour in a steady stream and stir gently before incorporating the butter into the mixture. Spread out the Joconde biscuit on a Silpat mat or a piece of parchment paper, using an angled offset spatula. Bake in a convection oven at 450°F (230°C) for 5 minutes. Be careful not to brown the biscuit too much.
This recipe was originally published in "My Best Pierre Hermé" (Éditions Alain Ducasse). See all credits
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