COOKIE PETIT BEURRE
- 950 Gm All purpose Flour
- 450 gm Confectioners Sugar
- 550 gm Blanched Almond Flour
- 550 gm Soft Butter
- 450 gm Cold Butter
- Mix by hand flour / sugar / almond flour and butter until “sablé”
- Pass through a fine sieve or tamis.
- Spread the crumble over a tray and cook at 300 F until
- Let cool completely.
- Pulverize this cooked dough in robot coupe.
In the mixing bowl using the paddle attachement, add the second amount of butter (cold) and let work until "sable"