| ________________ALMOND BUTTER COOKIES - 30 grs butter softened - 100 grs 10X sugar - 200 grs all purp.flour - 100 grs bl.almond flour - 2 yolks 1. Cream together butter and sugar 2. Add both flour and mix a little 3. Do not overmix 4. Roll out to a rectangle: 5. 1”w x 4”l x ½ “h and refrigerate for 15 mn 6. Bake at 325ºF for 8 mn 7. Let cool completely before serving _________________ALMOND SABLEE DOUGH - 12 oz butter - 12 oz cake flour - 10 oz 10X - 12 eggs - 12 oz almond flour - vanilla ,salt - cocoa, spices, hazelnut paste...etc... ______________________OATMEAL COOKIES - 7 ½ # butter - 7 ½ # sugar blanchir together - 3 ½ # light brown sugar - 30 eggs - 8 # 12 oz cake flour - 3 boxes Oatmeal (2 # 8 oz each) - 2 ½ tBsp salt - 2 1/8 oz BP - 2 oz BS ________________________GATEAU BRETON - 1 kg 200 salted butter - 1 kg 200 10 X - 8 eggs - 8 yolks - 2 kgs farine - baking powder (to define) - baking soda (to define) _____________________TART SWEET DOUGH (ALMOND or FILBERT ...) - 900 grs all purp. Flour - 300 grs bl.almond flour or filbert Or pistachios ( + 50 grs paste) - 350 grs 10X sugar - 550 grs butter - 4 eggs + 1 yolk - liquor or essence(optional) _______________________KIPFERLN (Austria) - 280 grs all purp.flour - 260 grs butter - 100 grs roasted filbert flour( or almond) - 70 grs 10X sugar - 1 egg white ___________________________PETIT BEURRE - 2 Kgs 400 all purp.flour - 700 grs 10X sugar - 900 grs bl.almond flour - 4 Lbs butter (soft) 1. In a mixing bowl with paddle mix both flours, sugar and butter and cream. 2. Divide on three large sheet pans and spread ½ “thick of parchment paper 3. Then bake at 325ºF for 20 mn until golden brown. 4. Let cool. 5. Crumble by hand then put back in the mixer with paddle, add 1 ½ Lb of butter and cream. 6. Lightly moisten the back of 3 sheet pan, cover with plastic wrap 7. Divide the dough on the 3 trays (1 Kg 700 /tray+ some left over), and spread the dough on whole surface of trays. 8. Cover with another layer of plastic film and make smooth and even. 9. Put in the fridge until firm 10.Cut in desired shapes, place onto parchment paper and bake at 300ºF for 10 mn or until light golden brown 11.Let cool and freeze before removing from trays. _________________________________LINZER - 850 grs butter - 1 cup 10X sugar - 1 cup bl.almond flour - 9 yolks (cooked) - 2 tBsp ground cinnamon - salt - 1 ½ oz (45 ml) dark rum - 3 tsp BP - 6 ¾ cup all purp.flour W. grapefruit and creme fraiche sorbets |
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