Best 5 Almond Sablé Dough Recipes

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**Almond Sablé Dough: A Journey Through Sweet and Crumbly Delights**

Almond sablé dough, a culinary masterpiece from the heart of French pastry, embarks you on a delectable journey of flavors and textures. This versatile dough, characterized by its crumbly texture and nutty aroma, forms the foundation of a myriad of sweet treats, each offering a unique gustatory experience. From the classic sablé cookies, with their delicate sweetness and melt-in-your-mouth texture, to the sophisticated galettes, adorned with fresh fruits and a hint of tang, the almond sablé dough shines as a culinary chameleon, adapting seamlessly to diverse flavor profiles. Whether you're a seasoned baker seeking to expand your repertoire or a novice eager to explore the world of French pastry, this versatile dough will undoubtedly captivate your senses and leave you craving more.

Here are our top 5 tried and tested recipes!

SHORTBREAD CRUST, SABLE BRETON CRUST



Shortbread Crust, Sable Breton Crust image

This is a recipe for a basic shorbread crust that can be used as a crust for pies, cheesecakes, tarts, or cookie bars. This recipe will work in an 8x8" (20x20 cm) or 9x9" (23 x 23 cm) square baking dish, a 9" (23 cm) pie plate, or a spring form pan.

Provided by Bettie

Categories     All Recipes

Time 40m

Number Of Ingredients 10

1 stick (112 gr) unsalted butter, room temperature
1/3 cup (65 gr) granulated sugar
1/2 tsp vanilla extract
pinch of salt
1 cup + 2 TBSP (134 gr) all-purpose flour (*see note for gluten free substitution)
1 1/2 sticks (168 gr) unsalted butter, room temperature
1/2 cup (98 gr) granulated sugar
3/4 tsp vanilla extract
large pinch of salt
1 1/2 cup + 3 TBSP (200 gr) all-purpose flour (*see note for gluten free substitution)

Steps:

  • Preheat the oven to 350 F (177 C). Prepare your pan by lightly oiling or lining with parchment paper.
  • In the bowl or a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, mix together all of the ingredients at once. The mixture will be very crumbly.
  • Using damp hands, transfer the dough crumbs into the prepared dish and pat down evenly. Use a fork to dock the dough all over.
  • Bake on the middle rack at 350 F (177 C). If the filling will need to be baked, par-bake the crust for 20-23 minutes until the edges are lightly browned. If the filling will not need to be baked, bake for 30-33 minutes until the crust is completely cooked and let cool completely.
  • Use as the crust for lemon bars, cheesecake, ice box pie, fruit bars, etc.

Nutrition Facts : Calories 177 calories

ALMOND SABLé DOUGH



Almond Sablé Dough image

Provided by Karen DeMasco

Categories     Nut     Tree Nut     Almond

Yield Makes enough for two 8- to 10-inch tarts

Number Of Ingredients 7

2 1/4 cups unbleached all-purpose flour, plus more for dusting
3/4 cup almond flour
1/2 teaspoon kosher salt
14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into small pieces
1/2 cup plus 1 tablespoon confectioners' sugar
1 large egg
1 large egg yolk

Steps:

  • In a bowl, whisk together the all-purpose flour, almond flour, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and confectioners' sugar. Mix on medium-low speed until well combined, about 4 minutes.
  • Mix in the egg and then the yolk, allowing each to be incorporated before adding the next. In two additions, add the flour mixture, scraping down the sides of the bowl after each addition.
  • Turn out the dough onto a clean lightly floured work surface. Divide it in half, shape into flattened disks, and wrap each one in plastic wrap. Refrigerate for at least 1 hour, or overnight. (The dough can be frozen for up to 1 month; thaw it overnight in the refrigerator before using.)

FRENCH SABLES



French Sables image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield Approximately 4 dozen Sables

Number Of Ingredients 8

1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1 teaspoon pure vanilla extract
1 cup unbleached allpurpose flour
1/4 teaspoon salt
1 egg, beaten
Crystalline sugar, chopped

Steps:

  • Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mixture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic wrap and chill for at least an hour.
  • Preheat oven to 350 degrees. Brush refrigerated logs with beaten egg and roll in crystalline sugar. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges.

CRUMBLY SWEET PASTRY (PATE SABLEE) WITH ALMONDS



Crumbly Sweet Pastry (Pate Sablee) with Almonds image

Provided by Food Network

Yield 2 9 to 10 inch tart shells

Number Of Ingredients 6

8 tablespoons (1 stick) unsalted butter, softened
1 cup plus 6 tablespoons confectioner's sugar, sifted
1 egg
1 teaspoon salt
1 1/4 cups all purpose flour
1/2 cup ground almonds

Steps:

  • In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt and beat until combined. Stir together flour and almonds and add to butter mixture. Slowly mix just until flour is evenly moistened. Do not let it form a ball. Remove dough from bowl onto a lightly floured work surface and form into 2 balls. Flatten each ball into a disk, wrap well, and refrigerate a minimum of four hours or as long as 4 days.
  • These two different pastry doughs have very different textures. The first is flaky due to the incorporation of butter in small pieces: as the dough cooks, the butter melts and the water in it turns to steam and puffs up the dough. The second dough is tender and crumbly: the butter is well creamed as for a cookie; the confectioner's sugar adds tenderness due to the cornstarch it contains; the ground almonds, which can be substituted for some of the flour in any pastry dough recipe, add an interesting graininess.

PLUM ALMOND TART



Plum Almond Tart image

This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an almond cream filling with a lovely flavor that complements the fruit. Using confectioners' sugar in the crust gives you a texture that is finer and smoother than if you use granulated sugar. And the sugar in the crust and filling removes the need to sweeten the plums (which in turn means the fruit juices won't leach into the dough) - though you'll want to sprinkle a little turbinado sugar over the top for added crunch.

Provided by Joan Nathan

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

1/2 cup/113 grams unsalted butter (1 stick) or 1/2 cup solid coconut oil, at room temperature
3/4 cup/94 grams confectioners' sugar
Pinch of fine sea salt
1 vanilla bean, seeds scraped
1 large egg
1 1/2 cups/187 grams all-purpose flour
3/4 cup/120 grams blanched almonds
2 tablespoons all-purpose flour
1/2 cup/113 grams unsalted butter (1 stick) or coconut oil at room temperature
1 cup/120 grams confectioners' sugar
Pinch of fine sea salt
1 large egg plus 1 egg yolk
About 1 1/2 pounds/680 grams Italian plums or other flavorful, colorful plums
A few pinches of turbinado or other textured raw sugar

Steps:

  • Make the crust: Combine butter or oil, confectioners' sugar, salt and vanilla bean seeds in a stand mixer on low speed for 1 minute. Increase speed to medium and beat for 1 minute more. Scrape down sides of bowl, add the egg and then the flour, and continue mixing until smooth. Remove dough from the bowl, wrap in plastic and refrigerate, about 1 hour, or until firm.
  • Make the almond filling: Grind together the blanched almonds and flour in a food processor until they form a textured almond flour.
  • Combine butter or oil, confectioners' sugar and salt in a stand mixer on low speed for 1 minute. Increase speed to medium and beat for 1 minute more. Scrape down sides of bowl, add egg and egg yolk, and continue mixing until mixture comes together and is homogeneous, about 2 minutes. Add almond mixture all at once, and mix until batter just comes together. Cover with plastic wrap and set aside.
  • Remove dough from refrigerator and set aside for 10 minutes. Knead dough to loosen it, then pat together into a ball again. On a well-floured surface, roll out the dough into a 12- to 13-inch round using a floured rolling pin. Quickly transfer dough to an 11-inch pie plate or tart shell, trimming the edges as needed. Place the lined shell in the freezer until frozen.
  • Heat oven to 350 degrees. Remove shell from the freezer, line with parchment paper, and fill with pie weights or dried beans. Bake crust for 12 to 15 minutes, or until the edges are just starting to color. Remove the weights and bake 5 minutes longer. Cool completely.
  • While the crust cools, cut plums into 1/4-inch wedges.
  • Using an offset spatula, spread cooled tart shell with the almond cream. Starting at the outside of the pan, arrange plums in a circle on top so all the pieces overlap. Turn plums the opposite way for the second circle. Fill the center with the remaining plums or another fruit if you wish.
  • Sprinkle a few pinches of turbinado sugar over plums and bake for 30 to 40 minutes or until almond cream is puffed and golden brown and the plums are softened.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 12 grams, Carbohydrate 47 grams, Fat 26 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 79 milligrams, Sugar 28 grams, TransFat 1 gram

Tips:

  • Mise en Place: Before starting, measure and prepare all ingredients and equipment. Sablé dough is a delicate pastry, and proper preparation ensures success.
  • Cold Butter: Use very cold butter, straight from the refrigerator. This helps create a flaky texture in the dough.
  • Work Quickly: Avoid overworking the dough, as this can make it tough. Work the dough just until it comes together.
  • Chill the Dough: After mixing, wrap the dough in plastic wrap and chill it for at least 30 minutes before rolling and baking. This helps prevent the dough from spreading too much in the oven.
  • Bake Evenly: Use a baking sheet with a light-colored surface to ensure even baking. A dark baking sheet can absorb too much heat and cause the cookies to brown too quickly.
  • Watch the Oven: Keep an eye on the cookies while they bake. The baking time can vary depending on the oven, so adjust as needed.

Conclusion:

Almond sablé dough is a versatile pastry that can be used to create a variety of delicious treats. With its rich, buttery flavor and delicate texture, it is perfect for cookies, tarts, and other baked goods. Follow these tips for success when working with almond sablé dough, and you will be sure to impress your friends and family with your culinary skills.

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