Vanilla Sablée Rectangles

Ingredients

  • 52 g / 1.83 oz bread flour
  • 52 g / 1.83 oz pastry flour
  • 250 g / 8.82 oz cake flour
  • 171 g / 6.03 oz butter, soft
  • 3 g / .11 oz salt
  • 128 g / 4.5 oz confectioners’ sugar
  • 1.5 Tahitian vanilla pods, split and scraped
  • 25 g / .88 oz almond flour
  • 71 g / 2.5 oz eggs, at room temperature

Method

  1. Sift the bread, pastry, and cake flours.
  2. 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.
  3. Add the eggs in 4 stages, scraping the bowl after each addition.
  4. Add the sifted flours in 4 stages on the lowest speed, scraping the sides and the bottom of the bowl after each addition.
  5. Shape the dough into a flat rectangle. Wrap in plastic wrap and refrigerate for 1 to 2 hours, or until firm.
  6. Preheat an oven to 160°C / 325°F.
  7. Roll the dough to 3 mm / .11 in thick and refrigerate.
  8. Cut the dough into rectangles 2.5 cm / 1 in by 5 cm / 2 in and refrigerate again.
  9. Score the dough with a fork. Bake until golden brown on the dough’s border, about 6 minutes.
  10. Cool to room temperature.
  11. Reserve in an airtight container at room temperature. Discard any leftover sablée after 2 days.