No. 029 Almond

** Preparation of the dough. ** Almonds, granulated sugar and 75% of the proteins provided for in the recipe are thoroughly mixed. The resulting mixture is ground or crushed, after which the remaining proteins are added and heated to 30–31 ℃ until the sugar crystals disappear, kneaded, then combined with flour.
The finished dough should be smooth. The moisture content of the dough is 18–20%.
** Shaping. ** The dough is deposited on sheets, which are pre-greased and dusted with flour or covered with paper.
** Baking. ** Duration of baking cakes for cakes 18-22 minutes at a temperature of 180-200 ℃.