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Author Notes: These cookies are actually my take on a classic Pâte Sablêe aux Amandes, which is usually used as a crust for sweet pies. I decided to go the extra mile and use a vanilla bean, but you can always switch it for 1 tbsp of a good quality vanilla extract, or maybe 1/2 tbsp of vanilla paste, it's up to you. The fleur de sal on top is what makes these cookies for me, the salty contrast with the sweet cookie is truly delicious, I made a batch without it and I have to tell you, it wasn't the same. So if you can splurge on the fancy stuff, I highly recommend. —Laura Biscaro
Makes: about 36 cookies
2 tbsp Granulated sugar
grams Butter, unsalted and room temp.
3 tbsp Almond flour
cups Plain flour
Vanilla bean (check description)
Fleur de sal, to sprinkle on top
- Into a medium bowl, cream together the butter and sugar until light and fluffy. Add the seeds of the vanilla bean to the mixture and whisk again (save the vanilla pods to make vanilla sugar!). Add the egg and mix again until well incorporated. Then add both flours and fold it with a spatula, until combined and smooth. Cover it in plastic wrap and place it into the fridge for, at least, 1 hour, or in the freezer for 30 minutes, if you're in a hurry.
- Preheat your oven to 180ºC/350ºF, and line a few trays with parchment paper. Once chilled, take the dough out of the fridge and, with a teaspoon, scoop out the dough and make little balls. You should get about 36 cookies, depending on the size. Dip the bottom of a glass in some flour, and press down the cookie balls a bit, until they are about half a centimenter thick.
- Place them into the freezer for about 10 minutes, justo so the dough can rest a bit. Before going in the oven, sprinkle each one with a tiny bit of fleur de sal. Bake them for about 10 to 15 minutes, or until they are a bit golden on the bottom and around the edges. Don't let them brown too much. Let the cookies cool a bit and serve!