Sponges
Small round cookies topped with sliced almonds, eaten as a sandwich of two cookies with raspberry jam in between.
Ingredients
Powdered sugar
3.33 oz (100 g)
Cake flour
1 oz (30 g)
Almond flour
2.5 oz (75 g)
Egg whites
4 oz (120 g)
Granulated sugar
1.33 oz (40 g)
Sliced almonds (for decoration)
as needed
Raspberry jam (for filling)
as needed
Instructions
1
Mixing
Sponge method. Sift the powdered sugar, flour, and almond flour together. Whip the egg whites with the granulated sugar into a French meringue. Fold the sifted dry ingredients into the meringue.
2
Shaping
Grease and flour a baking sheet. Using a piping bag fitted with a plain round tip, pipe small mounds about 3/4 inch (2 cm) in diameter. Sprinkle with sliced almonds (about 1 oz / 30 g of almonds per 2 oz / 60 g of dough).
3
Baking
Bake at 340°F (170°C) for 10 minutes. Remove from the baking sheet and cool on a wire rack.
4
Assembly
Spread a little raspberry jam on the bottom and sandwich them together in pairs.
