- Blend the icing sugar, the almond powder and the egg whites.
- Heat the mass to obtain a warm paste.
- Add the sifted flour.
- Heat the dairy butter and the roasted butter to 40 °C and incorporate into the dough.
- Cover with plastic film (against the mass) and leave to rest 12 hours in the refrigerator.
- Pipe for ¾ into the buttered moulds.
- Bake at 200 °C until golden brown. Preheat the oven to 230 °C.