Sablés aux amandes

 

  • Flour 500 g
  • Butter at room temperature 250 g
  • Caster sugar 130 g
  • Fresh cream 125 g
  • Egg yolks 5
  • Slivered almonds 50 g
  • Vanilla powder ¼ teaspoon


Preheat the oven to 170°C.

In the mixer bowl, mix the flour, sugar and vanilla powder.

Add the diced butter and mix until you obtain a sandy texture. Add 4 egg yolks and the crème fraîche, then quickly work the dough until it is smooth.

Then flatten the dough, wrap it in cling film, then refrigerate for at least 3 hours.

At the end of this time, roll out the dough to a thickness of 3 mm. Use a cookie cutter to cut out the cookies. Place them on a baking tray previously lined with parchment paper. Then use a brush to brush the shortbread with egg yolk diluted with a few drops of water. Sprinkle with flaked almonds.

Bake the almond shortbread in the oven for 10 to 12 minutes. Let them cool before storing them in an airtight container.

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