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Bachour
pinch of salt
30 gr Inverted sugar
30 gr unsalted butter
Method:
1. Preheat the oven to 325°F/160°C
2. In a bowl of a stand mixer fitted with a paddle attachment,
add butter, flour, sugar, salt and almond flour and beat
until the mixture resembles breadcrumbs.
3. Add the egg and bring the mix together until it forms a
ball.
4. Roll dough to 2.5 mm thickness between two parchment
paper, cover in cling film, and refrigerate at least for two
hours
5. Using a 4-inch/10cm round cutter, cut rounds of dough
and place on a perforated baking sheet or forosil pavoni.
6. Cover the round sable with another forosil (perforated
baking mat).
7. Bake sable until fully baked through, 15-20 minutes. Let
cool to room temperature.