The Art of French Pastry

(Chris Devlin) #1

Sea salt | 1.4 grams
| ¼ teaspoon
Confectioners’
sugar | 112
grams | 1 cup
Almond flour,
skinless | 39
grams | Rounded
⅓ cup
Vanilla extract | 7
grams | 1½
teaspoons
Whole eggs | 63

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