How to make "Raffaello Almond Biscuit"
1 Products for the biscuit should be at room temperature. 2 Let's prepare the dough. Separate the whites from the yolks. Beat the protein in a separate bowl until fluffy (about 1 minute). After that, add sugar in parts and beat the mixture until dense peaks (about 7 minutes more). Beat the yolks separately with a pinch of salt and almond extract until the mixture grows and whitens. 3 Sift wheat and almond flour twice through a sieve to saturate with oxygen. 4 Add whipped yolks into the protein mixture and gently mix with a silicone or wooden spatula until the mass is combined. Next, pour the sifted flour into the egg mixture and mix the dough until smooth. 5 Pour the dough into a prepared mold (recommended diameter 20-22 cm) and put in the oven, preheated to 170 degrees. 6 Bake the biscuit until it is dry with a toothpick, focusing on our oven. Remember that you cannot open the oven for the first 20-25 minutes of baking, otherwise the biscuit will fall off and will not rise. 7 Cool the finished biscuit on a wire rack at room temperature. For even distribution of moisture, the biscuit can be put in the refrigerator overnight, after wrapping it with cling film. This step is optional! The finished biscuit can be used immediately after cooling as a base for cakes, pastries, or as an independent dish for tea.
If the top of the biscuit has begun to burn, but the inside is not baked yet, I recommend covering it with foil or tracing paper with sprinkled water.