Step 1

Beat 4 ounces of egg whites to stiff peaks, gradually incorporate 1/2 cup of sugar and a pinch of salt; continue to beat; then add the sifted flour, gradually, and the whole almonds, stirring with a spatula. Transfer the mixture to a rectangular pan (10 1/4 x 4 inches, 1 1/2 inches high), lined with parchment paper, dampened and squeezed out. Bake at 350°F for 25 minutes. Unmold, let cool for 2 hours, then slice thinly. Toast the slices at 300°F in a convection oven for 10-12 minutes, until they are crispy.

Step 2

FOR THE MANDARIN CREAM: Mix the egg yolks with the cornstarch and 1/4 cup of sugar; bring the mandarin juice to a boil, pour over the egg yolks and cook the cream, stirring, for 2 minutes. Serve the cream with the cookies.