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Jaconde
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| 2400gr | Almond Flour, Whipped |
| 2400gr | 10 X |
| 50 | Eggs |
| 325gr | Yolks |
| 475gr | Butter, (melted), Liason |
| 1875gr | Whites, French Merigue |
| 312gr | Sugar |
| 625gr | Flour, Sifted |
Whip together eggs and sugar. Add almond flour and 10x. Fold in sifted flour. Make a liason with butter. Fold in. Fold in merigue. Create a design using cigarette batter. Freeze. Cover with batter. Bang down to get out air bubbles. Bake at 350 degrees f. Peel off silpats and spray with cocoa butter.
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