Ingredients
Method
- Cream butter and sugar: In a large bowl, combine the ⅞ cup soft butter, pinch of salt, 7g vanilla sugar, and 1¼ cups powdered sugar. Mix and work together thoroughly for 2-3 minutes until pale, light, and fluffy.
- Add eggs: Crack in the 2 large eggs and continue mixing well into the butter mixture until smooth and creamy with no yolk streaks visible.
- Incorporate almonds, starch, and flour: Add the 1 cup ground almonds, ¾ cup cornstarch, and 3¼ cups all-purpose flour in portions, kneading gently until a soft, cohesive cookie dough forms. Do not overmix.
- Roll and cut: Place the dough onto parchment paper, cover with another sheet, and roll out evenly to about ¼ inch thick. Use cookie cutters to cut out shapes-stars, flowers, or rounds.
- Arrange and brush: Transfer the cut cookies to a baking sheet lined with parchment paper, spacing them 1 inch apart. Lightly brush the tops with 1 beaten egg white using a soft pastry brush.
- Bake until golden: Bake in a preheated oven at 320°F (160°C) for approximately 25 minutes until golden and baked through. Edges should be barely deeper in color than centers. Transfer to a wire rack and let cool completely.
Notes
- Room-temperature butter is essential: soft but still holds its shape.
- Don't skip the ¾ cup cornstarch-it makes sablé cookies tender and melt-in-your-mouth.
- Roll dough between parchment sheets, not on a floured surface, to keep cookies delicate.
- Brush egg white thinly and evenly-too much prevents browning and makes them sticky.
- Bake at exactly 320°F (160°C) to keep cookies tender. Rotate pan halfway through if oven runs hot.
- Dough can be refrigerated up to 3 days wrapped, or rolled and chilled 15 minutes before baking to prevent spreading.
- Store baked cookies in an airtight container at room temperature for up to 1 week, or freeze up to 3 months.
- Make-ahead: Prepare dough the day before and refrigerate. Roll and cut the next day, then bake for fresh cookies.
- Don't skip the ¾ cup cornstarch-it makes sablé cookies tender and melt-in-your-mouth.
- Roll dough between parchment sheets, not on a floured surface, to keep cookies delicate.
- Brush egg white thinly and evenly-too much prevents browning and makes them sticky.
- Bake at exactly 320°F (160°C) to keep cookies tender. Rotate pan halfway through if oven runs hot.
- Dough can be refrigerated up to 3 days wrapped, or rolled and chilled 15 minutes before baking to prevent spreading.
- Store baked cookies in an airtight container at room temperature for up to 1 week, or freeze up to 3 months.
- Make-ahead: Prepare dough the day before and refrigerate. Roll and cut the next day, then bake for fresh cookies.