Sablé Breton
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Get ready to experience the irresistible crunch and rich buttery flavor of classic Sablé Breton cookies, also known as galette St Michel. Originating from Sablé-sur-Sarthe in 1670, these cookies are a true French delicacy with a sandy texture that will leave you craving for more. With a high proportion of butter and egg yolks, these cookies are thick, crisp, and crumbly, making them the perfect treat for any occasion. The distinctive crosshatch markings on top add a touch of elegance to their appearance. Sablé Breton is a versatile delight, often used as a base for desserts.
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French Butter Cookies
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Preview the recipe
- In the food processor, turn almond meal and powdered sugar into fine powder. Transfer mixture to a separate container.
- In the food processor, cream together butter, salt and vanilla.
- Add sugar-almond powder and give a few pulses.
- Add egg yolks gradually.
- Sift flour and baking powder together and add to the mixture. Mix to combine.
- Spread cookie dough onto a silicone mat. Top with parchment and roll out into a 0.24 inch/6 mm thick sheet. Freeze to harden for about 20 min.
- Cut into desired shapes. Make more cookies with remaining dough.
Egg Wash
- Mix all ingredients together. This egg wash mixture ensures a brillant sheen.
- Egg wash chilled pastry once, and refrigerate for 10 min or so.
- Egg wash a second time and crosshatch marks with the tip of a paring knife; freeze pastry until ready to bake. At this juncture, cookies can be kept frozen for weeks.
Baking
- Preheat oven to 425ºF/220ºC. Bake cookies for about 18 minutes. Lower oven temperature to 375ºF/190ºC if using a convection oven.
Storage
- Keep cookies in sealed containers for up to a week.
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