60g unsalted butter
45g icing sugar
1g salt
1 egg yolk
25g almond powder
100g cake flour
granulated sugar, to taste
※bread flour (for hand preparation)
[Prep]
Bring the butter to room temperature if you’re preparing it by hand.
Preheat the oven to 170°C before cutting the dough.
How to make it.
■Food processor preparation
(1) Cut the butter into dice and chill in the refrigerator. Put all ingredients except egg yolks in a food processor and chill.
You don’t need to sift the flour.
(2)Put the chilled (1) in a food processor and churn until the butter is fine and smooth.
(3)Add the egg yolks and whisk until the mixture comes together.
(4)Remove the dough to a clean table and shape it into a stick. Roll out the dough to about 25cm (1 inch).
(5) Wrap in plastic wrap and place in the freezer for 30 minutes to cool. (5) Wrap the dough in plastic wrap and place in the freezer for 30 minutes to cool.
■Hand made
(1)Bring the butter to a smooth state at room temperature and add the icing sugar and salt, sprinkled in.
(2)Add egg yolks and mix in again.
(3)Sift the flour and almond puddles together and mix them with a rubber spatula.
(4)Wrap the dough in plastic wrap and place in the refrigerator to rest for at least 1 hour.
(5)When the dough has cooled well, break it into small pieces on a clean table and quickly form it into a bar. Roll out the dough to 25 cm.
(6) Wrap the dough in plastic wrap and put it in the freezer for 30 minutes.
Wrap the dough in plastic wrap and place in the freezer for 30 minutes to chill. Cool the dough until it is cuttable.
■Cutting to baking
(1) Dab granulated sugar around the dough that has come out of the freezer. If the surface of the dough is covered with condensation, dip it in the granulated sugar.
(2)If the surface is not dewy, dip the dough lightly in water with a brush.
(3)Cut the dough into 1.5 cm pieces and place them on a baking sheet.
(4)Bake in the oven at 170℃ for about 15 minutes. Bake in the oven at 170°C for about 15 minutes.
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