Breton Shortbread
Ingredients
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- 1
Soften the butter to a creamy consistency, then mix it with the light brown sugar using the paddle on the mixer.
- 2
Add the egg yolks and emulsify well.
- 3
Add the flour sifted with the baking powder, then the almond flour, on low speed without developing the gluten.
- 4
Set aside in the refrigerator, wrapped flush to the surface.
- 5
Roll out to 5 mm on the sheeter and cut out with a 4 cm cutter.
- 6
Bake in 4 cm rings at 165°C, with the vent open, for 16 min.
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Per 100g
Allergens
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