Name: Vanilla Sablée Rectangles
Yield: Yield 750 g / 1 lb 10.46 oz
Ingredients: 71 g / 2.5 oz eggs, at room temperature; 52 g / 1.83 oz pastry flour; 171 g / 6.03 oz butter, soft; 250 g / 8.82 oz cake flour; 3 g / .11 oz salt; 128 g / 4.5 oz confectioners’ sugar; 1.5 Tahitian vanilla pods, split and scraped; 52 g / 1.83 oz bread flour; 25 g / .88 oz almond flour

Sift the bread, pastry, and cake flours.

Cream the butter, salt, sugar, vanilla beans, and almond flour using a paddle until evenly mixed, about 3 minutes. Do not overmix or incorporate air.

Add the eggs in 4 stages, scraping the bowl after each addition.

Add the sifted flours in 4 stages on the lowest speed, scraping the sides and the botto

Vanilla Sablée Rectangles

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