Lemon Almond Butter Sablés Draft

Name: Lemon Almond Butter Sablés
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 trays of small cookies
Ingredients: 8½ oz butter (2 Israeli packs + 2 tbsp); 9 tbsp sugar (1/2 cup + 1 tbsp); 2 large eggs (110 g); 1¾ cups all-purpose flour (1 3/4 cups); 1 cup ground almonds (1 cup + 2 tbsp); ½ tsp rum extract; ½ tsp vanilla extract; 1 tsp grated lemon zest

Delicate sablés of butter, ground almonds and lemon that I pipe with a small star tip.

Prep30 min
Cook10 min
Total40 min
Makes2 trays of small cookies
KashrutDairy

What you need

Amount:2

How I make it

In a stand mixer fitted with the paddle, cream the butter and sugar on medium speed for 10 minutes, adding the sugar gradually.
Add the eggs one at a time, then the rum extract, vanilla and lemon zest.
Keep creaming until smooth, 3-4 more minutes.
Add the flour and almonds and mix to a uniform dough. It is soft and delicate because it is meant for piping.
Transfer to a piping bag fitted with a small star tip and pipe onto a baking sheet lined with parchment paper.
Bake in an oven preheated to 340°F (170°C) for about 10 minutes.

What I've learned

For small, delicate cookies I use a small star tip.
You can swap the ground almonds for any other nut, as long as it's finely ground so the dough still pipes.
For pareve cookies you can use margarine instead of butter, but I don't recommend it.
Sometimes I sandwich two cookies with a cream filling, or dip them in melted chocolate.
When I serve them plain, I dust them with powdered sugar.

Source: ChefEf (chefef.com)