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Mille-Fiber Almond Crunch Biscuit

A refined interpretation of the mille-feuille dessert, a classic French pastry consisting of alternating layers of cream and puff pastry, presented using almonds as the hero ingredient. Our interpretation presents a layered crisp including defatted almond flour in the wafer, sandwiched between both an almond butter and almond milk cream and topped with a decorative chocolate drizzle. Recipe created by Chef Henry Hill for Almond Board of California.
Almonds

Difficulty

Expert

Ingredients
Serves: 4
For the Almond Wafer
  • 105 g Egg whites
  • 54 g Water
  • 4.88 g Sunflower lecithin, powder
  • 5 g Defatted almond flour
  • 0.5 g Xanthan gum
  • 113 g Cane sugar
  • 35 g Tapioca starch
  • 5 g Potato starch
  • 104 g All-purpose flour
For the Almond Frangipane Filling
  • 62.66 g Vegetable shortening
  • 5.54 g Cocoa butter, melted
  • 9.62 g Confectioners' sugar
  • 6.65 g Almond paste
  • 9.98 g Corn syrup
  • 5.54 g Defatted almond flour
  • 3 g Sea salt
For the Almond Butter Filling
  • 92.23 g Confectioners' sugar
  • 40 g Almond milk
  • 2 g Almond butter
For the Almond Milk Chocolate Drizzle
  • 93.75 Confectioners' sugar
  • 6.25 g Cocoa powder
  • 10 g Almond milk
For the Final Assembly
  • 3 pieces Almond wafer
  • 5 g Frangipane filling
  • 5 g Almond butter filling
  • 2 g Chocolate drizzle
  • .5 g Maldon salt
  • 5 pieces Almond slivers, toasted
Preparation
For the Almond Wafer
  1. Combine the egg white and water in a bowl and reserve.
  2. Separately combine the dry ingredients, starting with the sunflower lecithin, defatted almond flour, xanthan gum, cane sugar, tapioca starch, potato starch, and all-purpose flour.
  3. Next, using a whisk or high shear mixer, incorporate the dry ingredients into the wet ingredients by adding ⅓ at a time until fully incorporated and a smooth batter has formed.
  4. Using a nonstick waffle cone press set at 180F, add the batter to the baking plates and bake for 1 minute to set. Then remove and cut to 1 inch by 2-inch rectangles and add back to the baking plate to finish cooking until a golden-brown color is achieved, about 90 seconds.
  5. Reserve for assembly.
For the Almond Frangipane Filling
  1. In a planetary mixer combine the vegetable shortening, cocoa butter, corn syrup, and almond paste. Mix on high until incorporated.
  2. Next, add the confectioners' sugar, defatted almond flour, and salt. Mix to combine and reserve in a piping bag for final assembly.
For the Almond Butter Filling
  1. Combine all ingredients in a bowl using a whisk or planetary mixer until evenly combined and a smooth batter has formed.
  2. Transfer to a piping bag and reserve for final assembly.
For the Almond Milk Chocolate Drizzle
  1. Combine all ingredients in a bowl using a whisk or planetary mixer until evenly combined and a smooth batter has formed.
  2. Transfer to a piping bag and reserve for final assembly.
For the Final Assembly
  1. Start by piping the frangipane filling on top of 1 piece of the wafer cookie.
  2. Next, place a second wafer on top of the frangipane, and pipe the almond butter filling atop of the second wafer cookie.
  3. Place a third wafter on top of the almond butter filling. Finish with the almond milk chocolate drizzle, Maldon salt and toasted almond slivers.
Did you know?

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