Unsuccessful almond biscuit

1. Stage

I made half a batch. Separate the whites from the yolks of 6 eggs. Add the sugar to the yolks and knead until they are white. Then add the zest (I had orange and lemon zest) and stir.

2. Stage

Add a little lemon juice to the whites and beat with a mixer to "firm" peaks (at first we beat on low speed, gradually speeding up).

3. Stage

Add the sifted flour and starch to the whipped egg yolks, then add the melted butter.

4. Stage

Gently fold the whipped egg whites into the batter using a silicone spatula. There is no need to whisk! Transfer the dough to a mold. I used a 22 x 11 silicone mold (remember, I made half a batch); if you have a regular mold, grease it with melted butter and sprinkle with flour or powdered sugar. Knock the mold on the table so that the dough is evenly distributed. Place in a preheated 170 degree oven. Bake for 15 minutes.

5. Stage

This recipe uses peeled blanched almonds. You can buy them ready-made, or you can make them yourself. I preferred the second option. To do this, you need to throw the almonds in boiling water and leave them for 3-4 minutes. Rinse the nuts in a colander, then put them for a few minutes in cold water or in a bowl with ice. Drain again and pat dry with a towel. Peel (peeling is very easy). Leave the almonds to dry. Under no circumstances heat them in the oven or microwave, we don't want fried almonds. I left them to dry for 24 hours near the radiator.

6. Stage

Grind almonds in a blender, add sugar and whites, and mix.

7. Stage

After 15 minutes, sprinkle the almond crumbs over the biscuit. Send in the oven for another 30-40 minutes. To be honest, I was worried that the biscuit would not rise. First of all, we open the oven while it's cooking, and secondly, the heavy nut sprinkles appear. But it turned out great, it grew nicely. If anyone is worried, can add a little leavening agent to the batter for reliability. But I did fine without it. Cool the finished biscuit, then take it out of the mold and slice it.