Joconde Biscuit

• 1 oz (30 g) unsalted butter
• 5¼ oz (150

Melt the butter. Put the ground almonds and confectioners sugar into the bowl of a mixer fitted with the whisk, pour in half of the whole eggs, and beat for 8 minutes. Add the remaining whole eggs in two batches and beat for 10 to 12 minutes. Pour a little of this mixture into the melted butter and whisk. Beat the egg whites with the superfine sugar to stiff peaks, and pour it on the first prep