For those unfamiliar with the French term tant pour tant, it is an almond and sugar powder made with blanched almonds and powdered sugar.

Tant Pour Tant

Ingredients

Blanched almond and powdered sugar in equal porportions by weight

Procedure

1. To make the almond and sugar powder, place the nuts with about half of the powdered sugar in a food processor. Grind until fine then pass through a sifter/sieve. Grind the almonds that that did not pass through the the sieve with the remaining sugar, then place all of this with the sifted almond sugar powder in a bowl. Break up any caking that has occured.

Notes

 

Content by Renee Shelton. Recipe adapted from: Healy, Bruce. The French Cookie Book. New York: William, 1994. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 14, 2020.