1/2 cup unbleached all-purpose flour
1 cup all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 tablespoon baking soda
2 eggs
2 tablespoons vegetable oil
1/2 cup chopped almonds
1 tablespoon cacao nibs
1 tablespoon vanilla extract
1 1/2 cups instant vanilla pudding mix
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, sift together 1/4 cup flour, all-purpose flour, sugar, baking powder, baking soda and eggs. Set aside.
In a large bowl, beat egg whites until foamy. Gradually beat in oil, oil, sugar and nuts.
Gently fold flour mixture into egg whites. Stir in flour mixture. Stir in almond extract, cocoa nibs, vanilla, salad dressing and chocolate pieces. Pour mixture into greased 9x13 inch baking dish. Place in preheated oven and cook, stirring occasionally, until filling is firm (about 8 to 10 minutes).
Bake for 5 to 6 minutes in preheated oven, then turn out onto a wire rack and cool completely. Cool completely. Spread mixture into greased 9x13 inch baking dish or 8 inch jellybean pan. Refrigerate for 1 hour.
In small bowl, mix peanuts, chocolate, almonds, cocoa, almond extract and pudding. Spread over Ginkgo layer. Refrigerate the remaining pie mixture (about 1 hour for best results), or refrigerate for one hour. Cut into 1 inch squares.