Coconut Sablés

Coconut Sablés
Photo by Mark Ferri


  • 1 large egg, at room temperature
  • 5 oz. (1-1/3 cups) confectioners’ sugar
  • ½ tsp. salt
  • 2-½ oz. (2/3 cup) finely ground almonds
  • 10 oz. (20 Tbs.) unsalted butter, softened at room temperature
  • 10 oz. (2-¼ cups) all-purpose flour
  • 2-½ oz. (1 cup) unsweetened shredded coconut

Blend the ground almonds, coconut, and flour; set aside. With the paddle of an electric mixer (or regular beaters), cream the butter on medium speed until soft and creamy but not melted. Add the salt and confectioners’ sugar; mix on medium-low speed until thoroughly combined, about 5 min., scrapi...

View full recipe at Fine Cooking


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