Page 293 - A Literary Holiday Cookbook

For Garnish

9 small strawberries, leaves removed

INSTRUCTIONS

1 To make the joconde, begin by preheating an oven to 425°F. Line a

10” x 15” baking sheet with parchment paper or a silicone mat and
set aside. Melt the butter in a small microwave-safe bowl and set

aside.

2 In a medium bowl, sift together the almond flour, powdered sugar,

and all-purpose flour. Whisk in the beaten eggs with a fork until

combined. Set aside.

3 In the bowl of a standing mixer fitted with a whisk attachment beat

the egg whites on medium speed until soft peaks form,
approximately 2 minutes. With the mixer running, beat in the

granulated sugar. Increase the mixer to full speed and continue to

beat until the mixture makes stiff peaks, approximately 3 minutes.

4 Gently fold half the almond flour batter into the egg-white mix with

a spatula. Fold in the remaining batter. Fold in the melted butter.

5 Pour the batter onto the prepared baking sheet. Spread out the

batter with a large icing knife, taking care to make sure it is spread
evenly throughout.

6 Bake until the mixture springs back when lightly tapped with a

finger, approximately 8 minutes. Remove from oven and flip joconde
onto a silicone mat placed on a wire rack. Remove the parchment or

silicone mat from the bottom and allow to cool.

7 To make the buttercream, use a hand mixer to beat the butter in a

large bowl on medium speed until smooth. Sift in 1 cup powdered

sugar and beat until fluffy. Beat in almond extract and 1 tablespoon