Almond Sablés

Almond Sablés
Photo by Scott Phillips

Ingredients

  • ¼ cup turbinado (or granulated) sugar
  • One-third of a batch (10-½ to 11 oz. or 1-¼ cups) freshly made Almond Cookie Dough
  • 1-½ Tbs. granulated sugar

Use the back of a large spoon or a rubber spatula to mash the 1-1/2 Tbs. granulated sugar into the dough until it’s evenly dispersed. On a lightly floured surface, shape the dough into a log about 6 inches long and 1-3/4 inches in diameter. Wrap the log in waxed paper or foil. Refrigerate for at ...

View full recipe at Fine Cooking

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