Almond Biscuit with Chantilly Cream

Name: Almond Biscuit with Chantilly Cream
Yield: 6
Ingredients: Melted butter (for greasing); Wheat flour (for dusting); For the dough; 1/2 cup almond meal (60 g); 1/2 cup confectioner's sugar (75 g); 1/4 cup wheat flour (30 g); 2 large egg whites; 5 tablespoons melted butter; 1/2 teaspoon vanilla extract; For the filling; 1 cup heavy cream (240 ml); 3 tablespoons confectioner's sugar; 500 g sliced strawberries; 6 tablespoons confectioner's sugar (for dusting)

1
Melted butter (for greasing)
2
Wheat flour (for dusting)
3
For the dough
4
1/2 cup almond meal (60 g)
5
1/2 cup confectioner's sugar (75 g)
6
1/4 cup wheat flour (30 g)
7
2 large egg whites
8
5 tablespoons melted butter
9
1/2 teaspoon vanilla extract
10
For the filling
11
1 cup heavy cream (240 ml)
12
3 tablespoons confectioner's sugar
13
500 g sliced strawberries
14
6 tablespoons confectioner's sugar (for dusting)

Ingredients

1
Melted butter (for greasing)
2
Wheat flour (for dusting)
3
For the dough
4
1/2 cup almond meal (60 g)
5
1/2 cup confectioner's sugar (75 g)
6
1/4 cup wheat flour (30 g)
7
2 large egg whites
8
5 tablespoons melted butter
9
1/2 teaspoon vanilla extract
10
For the filling
11
1 cup heavy cream (240 ml)
12
3 tablespoons confectioner's sugar
13
500 g sliced strawberries
14
6 tablespoons confectioner's sugar (for dusting)

Directions

1
Grease a 30 cm x 45 cm baking sheet with butter, line it with parchment paper and grease the paper as well
2
Dust with wheat flour
3
With a pencil, draw 18 circles of 12 cm diameter each on the parchment paper, leaving 5 cm space between them. Reserve
4
Achieve oven temperature to 180°C (medium)
5
Prepare the dough: in a medium bowl, using a wooden spoon, mix together almond meal, confectioner's sugar, and wheat flour
6
Add egg whites, butter, and vanilla extract and mix well
7
Pour half of the prepared dough onto the center of each circle and spread with the back of a spoon to reach the edge
8
Bake in the preheated oven for about 5 minutes or until golden brown
9
Transfer the biscuits quickly to a wire rack using a spatula
10
Await to cool down
11
Prepare the baking sheet in the same way twice more and bake six biscuits at a time. Reserve
12
Prepare the filling: in an electric mixer, beat heavy cream with confectioner's sugar until stiff peaks form. Reserve
13
Distribute six biscuits among six plates
14
Top each one with 1 tablespoon of the beaten cream
15
Cover with some sliced strawberries
16
Place another biscuit on top, 1 tablespoon of the beaten cream and some sliced strawberries
17
Cover with the remaining biscuits and dust with confectioner's sugar
18
Serve immediately
19
382 calories per serving
20
Obs.: If preferred, prepare the biscuits two days in advance
21
Await to cool down and store in an airtight container at room temperature.