2 tbsp blanched almonds

2 tbsp unsalted shelled pistachios

1/2 tsp cornstarch

1 egg white

1 pinch cream of tartar

3 tbsp sugar

With the rack in the middle position, preheat the oven to 250°F (120°C). Butter an 8-inch (20 cm) square baking pan and line with parchment paper, letting it hang over two sides.

In a small food processor, finely chop the almonds and pistachios with the cornstarch.

In a bowl, whisk the egg white and cream of tartar with an electric mixer until foamy. Gradually add the sugar, while whisking, until stiff peaks form. Fold in the nut mixture with a spatula or whisk. Spread evenly in the baking pan.

Bake for 35 minutes. Let cool completely in the pan. Pass a thin blade between the pan and the dacquoise. Unmould and break into pieces.

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