Sift the almond flour, 20g of sugar, and cake flour together, add in the heavy cream, and mix.
Add in the melted butter and stir. (The dough is hard so knead it in),
In another bowl, add in the egg whites and 20g of sugar to make a meringue (whip until stiff peaks form).
First take 1/4 of the meringue, add to the mixture from step 2, and stir in. Add in the remaining meringue once the dough has softened, and mix.
Place the dough into a pastry bag, and squeeze out into about 3 cm sized drops, using a 1cm head. (The dough will spread out, so leave space between drops).
Bake in an oven preheated to 170C for about 16 minutes, and bake until they turn a nice baked color. Take out and place onto a rack to cool. Fill with ganache if you would like.
Post script: These bake quite moist, but I will add that baking at 150C and letting them cool in the fridge will make them crispy.
Story Behind this Recipe
This is a variation on something called Duchesse cookies. I reduced the amount of sugar and butter as much as possible. This cookie is often made using praline cream, but I personally like plain buttercream the best.
This will become even more fragrant if you make it with ground hazelnuts. It's also nutty and delicious if you add roasted walnuts and mix with all the ingredients except for the egg whites in a food processor.