Preheat oven to 200°C. Line two baking sheets with parchment paper.
For the Joconde biscuit: In a large bowl, combine Almond flour, Powdered sugar, and Whole eggs. Beat until light and fluffy, about 5-7 minutes.
Gently fold in All-purpose flour. Melt 25g Unsalted butter and fold into the mixture.
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