Pairs well with Sabroon French Butter Cookies
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Sabroon French Butter Cookies
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Traditional French butter cookies made with almond meal, powdered sugar, and a rich buttery dough, finished with a crosshatch pattern and baked to golden perfection.
00:15:00 total
Serves 12
medium
Dessert Various
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🍋
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Ingredients
- almond meal - watch the video to see (finely ground in food processor)
- powdered sugar - watch the video to see (finely ground with almond meal)
- butter - watch the video to see (creamed with vanilla and salt)
- vanilla extract - watch the video to see (added to butter)
- salt - watch the video to see (added to butter)
- egg yolks - watch the video to see (added after almond sugar mixture)
- all-purpose flour - watch the video to see (sifted with baking powder)
- baking powder - watch the video to see (sifted with flour)
- egg wash - watch the video to see (special egg mixture for brushing cookies)
Instructions
- Prepare almond sugar mixture: In a food processor, pulse almond meal and powdered sugar until fine powder.
- Cream butter mixture: Cream butter with vanilla extract and salt until smooth.
- Combine almond sugar and butter: Add almond meal and powdered sugar mixture back into the creamed butter and pulse a few times.
- Add egg yolks: Add egg yolks to the mixture and combine.
- Add dry ingredients: Sift flour and baking powder together and add to the mixture. Mix until dough forms.
- Shape dough: Option 1: Flatten dough immediately between two parchment papers. Option 2: Chill dough on floured countertop and cut into a disc shape.
- Apply egg wash and chill: Brush cookies with special egg wash mixture and refrigerate for about 30 minutes.
- Decorate and bake: Make crosshatch marks on cookies with the tip of a butter knife. Bake in a hot oven for about 15 minutes until golden.
