Almond – Rosemary – Sablé

Ingredients for 1 servings:

• 175 g butter, room temperature
• 75 g sugar
• 1 tsp vanilla sugar
• 1 pinch of salt
• 1 tbsp milk
• 250 g flour
• Flour , for the work surface
• 100 g almonds, peeled and ground
• 1 tbsp rosemary, chopped
• 2 tbsp sugar
• 2 pinches of salt
• 1 dl cream

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Sounds unusual, but is very tasty, for 120 pieces

Dough: Cream the butter in a bowl until smooth. Stir in the sugar, vanilla sugar, salt, and milk until the mixture becomes lighter in color. Mix in the flour. Flatten the dough, cover, and chill in the refrigerator for 30 minutes. Filling: Mix the almonds, rosemary, sugar, salt, and cream well in a small bowl. Divide the dough in half and, on a lightly floured surface, roll out into a rectangle (about 18×25 cm) 4 mm thick. Spread half of the filling on top, leaving a 1 cm border on one long side and then roll it up sideways. Repeat with the second half of the dough. Wrap both rolls in cling film and place in the freezer for 15 minutes. Remove the film and cut the rolls into 4 mm thick slices using a very sharp knife. Arrange the sablés on a baking sheet lined with baking paper. Bake in the center of a preheated oven at 200°C for 10 minutes, remove from the oven, and let cool on the baking paper on a wire rack. In a well-sealed container, the sablés will keep for about 10 days.