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Francisco Migoya
Gingerbread Sablée Breton
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Preparation info
Difficulty
Medium
Appears in
top 1000
Frozen Desserts
By
Francisco Migoya
Published
2008
About
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Recipes
Contents
Ingredients
162
g
/
5.71
oz
all-purpose flour
77
g
/
2.72
Dessert
Vegetarian
Spicy
Method
Preheat a convection oven to
160°C / 325°F
.
In the bowl of an electric mixer, mix the flour, confectioners’ sugar, almond flour, spices, the first measure of butter, and salt with the paddle attachment on medium speed until it comes together in a shagg