Sablée Dough - The Best Recipe

A classic crust, crumbly and crispy recipe enriched with almond flour. The best to make all tart shells and cookies. The ingredients are: 250 g All Purpose Flour 100 g Almond Flour 150 g Unsalted Butter, cut into small cubes 100 g Icing Sugar, sifted 4 jumbo Egg Yolk ½ tablespoon Vanilla Flavor ½ teaspoon Salt Sift together the two flours, sugar and salt. With icing sugar it has a fine texture and does not harden so much. Add the butter. The butter must be cold to cut into cubes and to mix. You can make the dough this way by hand, or pulse in it a food processor. Start by using a fork to mix the butter cubes with the flour and sugar, then rubbing your thumbs against your fingers until you get a fine, crumbly mixture. Continue then with your hand but don't knead too much or the heat from your hands will melt the butter. Add the egg yolks and vanilla. Mix gently with your hands until you have a ball of dough. Do not overwork the dough at this stage or it will become elastic and rubbery, instead of brittle and short. Do not overwork the dough at this stage or it will stiffen. Then wrap the dough in clingfilm and put it in the refrigerator to rest for at least 1 hour. By letting it rest in the refrigerator it acquires a better consistency to work with and loses the elasticity it may have acquired when preparing the dough. The refrigerated dough can be kept for up to 7 days and frozen for up to 3 months.