Sablé Breton

Preparation info
  • Yield:

    998 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Almond flour 30 g 1.06 oz 3.01%
  • All-purpose flour


  1. Sift the almond, all-purpose, and cake flours together.
  2. In the bowl of an electric mixer fitted with the paddle attachment, paddle the butter, salt, and sugar on medium speed until you obtain a homogenous mix, about 2 minutes.
  3. Add the eggs in 2 additions (more if you are making a larger recipe) with the machine on medium speed, waiting for each additi