Almost Flourless Dacquoise Biscuit Almond Cake Recipe
Element #1 Dacquoise Biscuit (Almond Cake)

2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
1.75 oz (1/2 cup / 50g) confectioners sugar
2Tbsp (15g) white-type GF Flour blend like Bette Hagman’s Gourmet blend
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar

Equipment: food processor (optional), 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10x15 jelly-roll pan, parchment paper

Line your baking pan with a piece of parchment paper and spray with nonstick cooking spray or grease with margarine or butter.

You can start with whole blanched almonds in a food processor or spice mill and grind them. Alternatively, you can buy almond meal pre-ground. Once finely ground…

Combine the almond meal and the confectioner’s sugar in a food processor or bowl and blend. Put meal and sugar in a bowl and sift in your GF flour.

In a separate mixer or bowl, beat your eggs whites. Slowly add granulated sugar until the mixture is stiff.

Gently pour the almond meal mixture into the egg whites and fold in with a spatula.

Pour your batter onto your prepared, greased parchment paper and spread with icing knife or spatula into your desired shape. Make 1/3 inch tall and slightly wider than you actually need.

Bake at 350F (180C) for around 15 minutes or until a light golden brown.

Cool and cut as needed.

Preparation time: 10 mn + 15 mn for baking

Note: You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible. If that isn’t possible you can store it in the refrigerator in a gallon ziploc bag overnight.