Sablé

Sablé Dough

• 12 ounces/360 grams unsalted butter, cut in small cubes, softened
• 24 ounces/

Sablé Dough

In a stand mixer fitted with the paddle attachment, add butter, flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs. Add eggs and bring the mix together until it forms a ball.

Roll the dough between 2 pieces of parchment paper to ⅛ inch/0.31cm thickness.

Cover in plastic wrap and refrigerate until ready to use.