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Home > Recipes > Cookies, Bars, Biscotti > Algeriens

These powdered 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 for preparation)
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 sugar.






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