Baking Classics
The Technique
Almond Sablés
Almond Sablés are one of my very favorite cookies to date. The texture combination coupled with the addition of a bit of almond extract make them hard to eat just one. Anytime a rolled cookie formula is offered, the shapes are always your choice. I’ve chosen the small circles to highlight more emphasis on the heart-shaped optional garnish, however they would be just as lovely if cut into squares or more detailed tools. Adjust the bake time as necessary to compensate for any size differences & make note of the new yield. Learn how to make a classic French cookie in your very own kitchen perfect for Valentine’s Day & celebrations all throughout the year.
Almond Sablés
makes 4 dozen
1/2 cup softened butter
1/4 cup granulated sugar
1/4 cup powdered sugar
1 egg yolk
1/4 tsp almond extract
1 cup all purpose flour
1/3 cup almond flour
1/4 tsp kosher salt
Granulated sugar
Cream the butter & the sugars on Medium speed with a stand mixer until light & airy, about 2 to 3 minutes. Stop the mixer occasionally & scrape down the sides of the bowl using a rubber spatula. Add the egg yolk & the almond extract. Mix the dough just until blended. Whisk together the all purpose flour, the almond flour & the salt in a small bowl. Add to the butter mixture & blend just until the dough comes together. Form the dough into a disc & wrap with plastic. Chill 30 minutes or up to 2 days.
Preheat the oven to 325 degrees. Roll small portions of the dough to a 1/8-inch thickness on a lightly floured surface. Cut 1 3/4-inch round shapes from the dough & place 1-inch apart on parchment paper-lined half sheet pans. Re-roll the dough scraps & repeat the process. Sprinkle the dough surface with a bit of granulated sugar. Bake, in batches, on the center oven rack 16 minutes or just until color begins to form around the cookie edges. They will be pale in color on the surface & golden on the bottom. Remove from the oven & sprinkle the surface with additional granulated sugar. Cool completely.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Almond Sablés
To make the almond heart garnish, combine a lightly beaten egg with a smidgen of water. Brush over the cut dough shapes. Position two sliced almonds over the surface to resemble a heart & lightly press them into the dough. Sprinkle with granulated sugar before baking. Proceed with the recipe instructions as directed.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Preheat the oven to 325 degrees. Roll small portions of the dough to a 1/8-inch thickness on a lightly floured surface. Cut 1 3/4-inch round shapes from the dough & place 1-inch apart on parchment paper-lined half sheet pans. Re-roll the dough scraps & repeat the process.
No. 2
Sprinkle the dough surface with a bit of granulated sugar.
No. 3
Bake, in batches, on the center oven rack 16 minutes or just until color begins to form around the cookie edges. They will be pale in color on the surface & golden on the bottom. Remove from the oven & sprinkle the surface with additional granulated sugar. Cool completely.
The Tune
“Buttons & Bows” Dinah Shore
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