For those unfamiliar with the French term tant pour tant, it is an almond and sugar powder made with blanched almonds and powdered sugar.
Content by Renee Shelton. Recipe adapted from: Healy, Bruce. The French Cookie Book. New York: William, 1994. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 14, 2020.
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