0.5 cup (60 g) powdered sugar, plus more for dusting
2 oz (57 g) almonds, blanched and finely chopped
1 Puff pastry or short paste (see notes)
Instructions
1. Heat the oven to 350°F (175°C). Line a baking sheet (any standard half-sheet, approximately 18 x 13 inches / 46 x 33 cm) with parchment.
2. Beat the egg whites until stiff peaks form — the whites should hold a firm point when the beater is lifted and appear glossy but not dry.
3. Gradually fold or beat in 1/2 cup (60 g) powdered sugar, then fold in the finely chopped blanched almonds. The mixture will be a thick, meringue-like almond topping.
4. Roll out the paste on a lightly floured surface to an even thickness of approximately 1/8 inch (3 mm). Cut into strips measuring 3 1/2 inches long by 1 1/2 inches wide (9 cm x 4 cm).
5. Spread the almond-meringue mixture over each strip, keeping it away from the edges by approximately 1/4 inch (6 mm) to prevent overflow during baking.
6. Dust generously with additional powdered sugar.
7. Bake at 350°F (175°C) for 13–17 minutes, until the topping is set and lightly golden, the edges of the pastry are pale gold, and the strips feel just firm when lightly pressed. Watch closely after 12 minutes as thin strips can over-brown quickly.
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