For the discs

6 Oz American Almond Hazelnut (Filbert) Flour*  
3 Oz Cake Flour  
6 Oz Powdered Sugar  
10 Oz Egg Whites  
4 Oz Granulated Sugar  

For the filling  

Plain Buttercream as needed
American Almond Hazelnut Praline Paste as needed
Powdered Sugar as needed

*Use American Almond Blanched Almond Flour or Pistachio Flour in this recipe



To make the Discs: Spread the American Almond Hazelnut (Filbert) Flour out onto a sheet pan. Bake at 300°F for 5 minutes to remove any moisture the flour may have absorbed. Let cool.

Combine the American Almond Hazelnut (Filbert) Flour, cake flour and powdered sugar in a large bowl.

Whip the eggs and granulated sugar to a soft peak. Fold them into the hazelnut and cake flour mixture.

Trace 7-inch or 3-inch circles on sheets of parchment paper spaced several inches apart. Invert the sheets of parchment onto sheet pans.

Fill a pastry bag fitted with a plain tip with the batter. Pipe the meringue batter evenly onto the parchment using the traced circles as a guide.

Bake at 340°F until lightly browned and crisp, approximately 15 minutes.

Flavor the buttercream with some American Almond Hazelnut Praline Paste.  Fill a piping bag fitted with a star tip with the hazelnut buttercream. Pipe rosettes along the edge of one dacquoise disc then fill the center with buttercream.  Place another dacquoise disc on top.

To decorate, place a ruler on top of the disc then dust the top with powdered sugar.

Formulation courtesy of American Almond