To cut, use a large, sharp, straight-edged knife. Rinse the blade under hot water and dry it after every other cut or so. Allow the cut dacquoise to stand at room temperature for about 20 minutes, loosely covered, before serving. Store any leftovers in refrigerator, tightly covered. You want slivered almonds for this recipe.
Superfine sugar is available in many supermarkets in a one-pound box.
To make your own, place an equal amount of granulated sugar into a food processor fitted with a steel blade. Process at high speed in three bursts of 10 to 15 seconds each, until the sugar is as fine as sand. All Rights Reserved. Stephanie Zonis provides the above information to anyone, but retains copyright on all text.