Melted butter (for greasing)
Wheat flour (for dusting)
For the dough
1/2 cup of ground almonds (60 g)
1/2 cup of confectioner's sugar (75 g)
1/4 cup of wheat flour (30 g)
2 large egg whites
5 tablespoons of melted butter
1/2 teaspoon of vanilla extract
For the filling
1 cup of heavy cream fresh (240 ml)
3 tablespoons of confectioner's sugar
500 g of sliced strawberries
6 teaspoons of confectioner's sugar (for dusting)
Melted butter (for greasing)
Wheat flour (for dusting)
For the dough
1/2 cup of ground almonds (60 g)
1/2 cup of confectioner's sugar (75 g)
1/4 cup of wheat flour (30 g)
2 large egg whites
5 tablespoons of melted butter
1/2 teaspoon of vanilla extract
For the filling
1 cup of heavy cream fresh (240 ml)
3 tablespoons of confectioner's sugar
500 g of sliced strawberries
6 teaspoons of confectioner's sugar (for dusting)
Grease a 30 cm x 45 cm baking dish with butter, line with parchment paper and grease the paper as well
Dust with wheat flour
With a pencil, draw 18 circles of 12 cm diameter each on the parchment paper, leaving 5 cm of space between them. Reserve
Preheat the oven to 180°C (medium)
Prepare the dough: in a medium bowl, whisk together the ground almonds, confectioner's sugar, and wheat flour
Add the egg whites, melted butter, and vanilla extract and mix well
Pour half of the prepared dough onto the center of each circle and spread with a spatula to reach the edge
Bake in the preheated oven for about 5 minutes or until golden brown
Transfer the biscuits quickly to a wire rack and let cool
Repeat the process two more times, baking six biscuits at a time. Reserve
Prepare the filling: in a blender, beat the heavy cream with confectioner's sugar until stiff peaks form. Reserve
Distribute six biscuits among six plates
Spread 1 tablespoon of whipped cream on top of each biscuit
Top with some sliced strawberries
Add another biscuit, 1 tablespoon of whipped cream, and some sliced strawberries
Cover with the remaining biscuits and dust with confectioner's sugar
Serve immediately
382 calories per serving
Note: If desired, prepare the biscuits two days in advance
Let them cool and store in an airtight container at room temperature.
