Brunch, Vegetarian, Sweet, Biscuit Dough

Ideal for all your pies and tarte shells.


Recipe for 4


250 Gr
160 Gr
Icing sugar
2 Unit(s)
50 Gr
Almond powder
4 Gr
420 Gr
Wheat flour

Preparation time: 30 min

Preheat your Oven at 375 °F

  • Shortbread

    Soften the butter (by hand or in your stand mixer with the leaf), add the icing sugar, then the eggs one by one.

    Sift the flour and the almond powder together, add the salt, then pour everything onto your mixture, Mix until you have a homogeneous paste.

    Place the dough on a table, continue mixing with the palm of the hand to finalize the dough.

    Wrap the dough in saran wrap, let it rest in the fridge for a minimum of 45 minutes.

    After the rest period

    Roll out the dough with a rolling pin, 2 to 3 mm thick maximum. Make sure the surface is equally thick all over.

    Once you have formed your crust, be it in a pie tin or on a baking sheet, leave it in the fridge for about twenty minutes.

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It is important to take into account the rest times, otherwise your dough could change shape during cooking.

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