Stéphane Reynaud

Sablés Cannelle

Cinnamon Shortbread Biscuits

Preparation info
  • Makes

    30

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

Method

  1. Mix the cinnamon and almonds with the pastry dough.
  2. Roll out the dough, cut out whatever shapes take your fancy, top each biscuit with a whole hazelnut and bake for 10 minutes at 180°C.