Echire Butter Cookie

By Savor Easy · 60 min

Ingredients

Instructions

1. Place the butter pieces in a light-coloured pan over medium heat and stir until the water evaporates and tiny toasted brown specks (milk solids) settle at the bottom of the pan. Remove from heat and let cool.
2. In a mixing bowl, cream the softened butter, sugar and salt until light and fluffy. Add the egg yolks and vanilla and mix until fluffy. Add the cooled brown butter and mix well, scraping the sides and bottom of the bowl.
3. Sift in the cake flour and almond flour and mix to combine. Generously brush a muffin tin with butter. Pipe the batter into the tin, filling each cup about half full. The recipe yields 14 to 16 cookies and can be doubled or tripled.
4. Chill the piped batter in the freezer for 30 minutes. Flatten the tops. Bake in a preheated oven at 160°C (320°F) for 35 to 40 minutes. Let the cookies cool completely.

Summarized from Savor Easy's video. Watch it for the details.

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