Recipelink.com Chat Room Recipe Swap - 2000-12-05
From: eggy/malaysia

Visitandine (**tried recipe)
(from Chef Wan’s Sweet Treat)
Chef Wan’s note: “This wonderful almond pastry originates from the cooking school in the Ritz Hotel, Paris, and is sold in pastry shops and sidewalk cafes all over Paris. Visitandine is rich and addictive. It can be kept for four to five days in an airtight container. The pastry is ready when the butter stops crackling.”

150 g. ground almonds
150 g castor sugar
5 1/2 tablespoon all-purpose flour
4 egg whites
a pinch of salt
200 g butter

Mix almonds, sugar and flour with a wooden spatula, then beat in the egg white and salt.

In another bowl heat butter until nut brown in color, then strain into the batter. Stir until smooth and allow the batter to rest for 10 to 15 minutes before baking.

Preheat the oven to 200C/425F. Grease round visitandine moulds or rectangular financier moulds. Spoon in the batter to fill 3/4 of each mould and bake for 4-5 minutes. Lower the temperature to 205C/400F and bake for another 7 – 10 minutes. Test for doneness by turning out one pastry and checking to see if the entire pastries are done, turn them out onto a wire rack.