sugar-dusted cake squares use cornstarch in the batter, and something
called 'TPT.' For those unfamiliar with the French term tant
pour tant, it is an almond and sugar powder made with blanched almonds
and powdered sugar. 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. The recipe for both the almond sugar powder
(TPT) and the cookie below are from the reference cookbook, "The
French Cookie Book."
5 tablespoons butter, unsalted
6 oz tant pour tant (TPT) (3 oz blanched almonds with 3 oz powdered sugar, see above
2 eggs, separated, room temperature
3 tablespoons orange juice
1 teaspoon lemon juice
1/8 teaspoon cream of tartar
2 1/2 teaspoon superfine sugar
1/4 cup cornstarch
Extra powedered sugar for decoration
Preheat oven to 425°F. Grease a 8" square pan and line with
parchment. Butter parchment.
Beat butter with
a paddle in a stand up mixer until pale. Add in the almond sugar powder
(TPT) and beat until light. Add in the yolks. Switch to a whip attachment
and mix in the juices. In a separate bowl, whip the whites with the
cream of tartar until stiff, then add in the 2 1/2 t superfine sugar.
Whip a couple of minutes more to incorporate the sugar. Remove the bowl
with the creamed butter mixture from the mixer and sift the cornstarch
over the batter. Add about a third of the meringue and mix quickly by
hand to incorporate. After all is mixed, gently fold in the remaining
egg whites. Turn batter into the prepared pan and smooth the surface.
Bake in preheated oven until lightly brown, about 14 to 18 minutes.
Remove from oven when done, and slide a small metal spatula around the
sides to loosen. Unmold the pan onto a cooling rack, and carefully peel
off the parchment paper. Replace the paper and turn over, and let cool.
To serve: trim sides, cut into small squares, and dust with powdered
Pastry & Baking Charts
Confections, Truffles, Candy
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Index of Recipes
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& Common Measures
Cream Scoop Measures
Equivalents and Substitutions
Units of Measure