PastryWiz step-by-step cake decorating instructions:
Get ready - filling - covering - cutting - dipping -
piping a rose - paper cone decorating - final

Procedure:

1. Blend almond flour, confectioner's sugar, and 1/2 of the whole eggs. Whip for 6-8 minutes.
2. Add the rest of the eggs in two batches, beating well after each addition. Whip for 8-10 more minutes.
3. Temper melted butter with about 2 cups of batter, set aside.
4. Whip the egg whites and granulated sugar like a French meringue, beating till soft peaks. Fold into reserved batter, set aside.
5. Gently fold in sifted flour.
6. Fold in tempered butter mixture.
7. Pour onto 2 greased half sheet pans.
8. Bake at 425°F till done, about 8-10 minutes depending on oven used.
9. Cool.
10. Wrap tightly.

** Almond Flour is almost the same as ground almonds. The only difference is that almond flour has a finer texture. What can be done is grind the slivered almonds yourself using a clean spice grinder. Using the food processor results into an oily almond paste, not a powdery result like flour. Since almond flour is not readily accessible in regular supermarkets, I would suggest grinding them using the spice grinder which produces a comparable almond flour product that manufacturers sell to big establishments like hotels and restaurants.

Next: Filling the Petits Fours