i remember being a kid.
for part of my youth, my mother worked at the ritz-carlton. years later, i would find an handwritten recipe card in my decidedly-not-a-baker mother's cookbooks. "what's this?" i asked. for years, the ritz has been baking almond sablees for the reception desk. my mother, right before we moved to hawaii, had asked for the recipe. we took it with us - to hawaii, to iowa, to michigan, and now to new york. i held onto it with utter fear that somewhere, in one of these moves, it would get lost in the shuffle. but (although i misplaced many things) it stayed safe and sound - tucked away in a copy of mastering the art of french cooking. saint julia, to the rescue again!
what's so special about these? they're perfectly crunchy and unabashedly almond flavored - yet delicate and sweet. they're tea cookies, really. the exact thing you want to sit down to a cup of coffee or earl grey with.
4 oz almond flour
12 oz ap flour
1/2 cup + 2 tbsp sugar
12 oz softened butter - in chunks
1/2 tsp salt
4 tsp vanilla extract
1 tsp baking powder
preheat oven to 350.
whip butter with vanilla until very soft. add sifted dry ingredients in three parts until fully incorporated. turn off mixer and sablage, meaning with your hands, work the sugar in until the dough is the consistency of wet sand. drop 1 tbsp lumps on a parchment-lined cookie sheet. bake about 10 minutes or until golden. sprinkle remaining sugar on top. let cool fully.