Bisquit - Joconde whitel
 

Dough
6-8 metal sheets à 40 x 60 cm

1500g	icing sugar	) mixed with
1500g	almond semolina	) and
400g	flour	) and
2000g	liquid white of an egg	) to a mass of creamy consistence
after
300g	liquid butter	) mixing under with the said mass above
dann
1350g	liquid white of an egg	) to be stirred with
200g	sugar	) mixing under with the said mass above

After:

The dark mass is to be greased on coated paper (pergamin) or on a backing floor. Combe it with a dough scraper (combe). It should not be thicker than 0.50 cm. The structures mass is to be put on a metal sheet. Put it in the freezer for about 10 minutes. It should be frozen lightly. The produced mass is enough for 6 to 8 metal sheets of 60 x 40 cm

When the dark mass is frozen lightly the said white mass is to be put on the dark mass thinly

Bake the whole mass for about 10 minutes (220 degrees C)

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