French Butter Cookies / Sablés Bretons #shorts #cookies #youtubeshorts #baking #food #dessert

By Bruno Albouze · 60 min

Ingredients

Instructions

1. Pulse the almond meal and powdered sugar in a food processor until finely ground, then move to a separate bowl.
2. In the processor, cream the butter, salt and vanilla together.
3. Add the almond-sugar mixture and pulse a few times to combine.
4. Add the egg yolks one at a time, pulsing between each.
5. Sift the flour and baking powder together, add to the mixture and pulse just until combined without overmixing.
6. Roll the dough between a silicone mat and parchment to an even 6 mm (1/4 inch) thickness, then freeze until firm, about 20 minutes.
7. Cut the chilled dough into shapes and place on a parchment-lined tray; re-roll the scraps to cut more.
8. Mix the egg wash ingredients together, brush each chilled cookie with it and refrigerate for 15 minutes.
9. Brush again, mark a crosshatch with the tip of a paring knife, then freeze until ready to bake.
10. Preheat a fan oven to 200°C (390°F). Bake the cookies for about 15 to 18 minutes.
11. Cool to room temperature before eating.

Summarized from Bruno Albouze's video. Watch it for the details.

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