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Hazelnut-Almond Dacquoise

Hazelnut-Almond Dacquoise
Photo by Keller + Keller

Ingredients

  • 1 egg yolk
  • ½ cup blanched whole hazelnuts, plus ¾ cup sliced almonds, toasted
  • 1 lb.semisweet or bittersweet chocolate, chopped
  • ½ cup blanched whole almonds, plus ¼ cup blanched whole hazelnuts, toasted
  • ¼ cup water
  • 1-½ cups (3 sticks) unsalted butter, at room temperature, cut into 2-inch chunks
  • 1/3 cup granulated sugar
  • + 8 more ingredients
    • 1/8 tsp. kosher salt
    • 2 eggs
    • 1-1/3 cups confectioners’ sugar
    • 2 cups heavy cream
    • ¾ cup granulated sugar
    • 1 Tbs. instant espresso powder, 2 Tbs. instant coffee powder, or ¼ cup cooled brewed espresso
    • 6 egg whites
    • ¼ tsp. kosher salt

Position a rack in the center of the oven, and heat the oven to 225°F. Line an 18-by-13-inch baking sheet (if you don’t have a sheet that large, line 2 smaller sheets) with parchment paper. Draw three 10-by-3-inch rectangles at least 3 inches apart on one side of the parchment paper, then turn th...

View full recipe at Fine Cooking

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