Petit Beurre

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Ingredients:

300 grams all-purpose flour

100 grams almond flour

200 grams French butter (82% fat)

150 grams granulated sugar

3 grams French sea salt (Maldon)

40 grams whole egg

Preparation:

In a medium bowl, whisk together the all-purpose flour with almond flour.  Set aside.

Place butter, sugar and sea salt in bowl of stand mixer.  With flat beater, mix on medium speed for 2 minutes.  Add the egg and mix for another 2 minutes.

Add dry ingredients and mix just until the dough comes together.  Do Not over-mix.  Scrape dough out of mixer and place onto a sheet of plastic wrap.  Wrap the dough and refrigerate for at least two hours and preferably overnight to allow dough to rest.

When ready to roll out the dough, take dough out of the refrigerator and let rest 15 minutes at room temperature.  Heat oven to 320 degrees and line two sheet pans with parchment paper. 

Lightly dust work surface with flour and roll out dough to 1/6 inch thickness.  Dough should be even thickness.  Use rolling pin with rings to assist getting an even thickness.  Using a cookie cutter, cut out cookies and place on baking sheet.

Bake cookies for 20 to 25 minutes.  The low oven temperature will allow all of the water to evaporate, resulting in a very flaky cookie.  Cookie should be evenly golden brown.

History:

I tested 4 different recipes from the internet and tweeked this recipe to produce a Petit Beurre that would be acceptable for Chef Teri to use at her Chef Tech Culiinary School.