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