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Updated on March 12, 2020 by Liz Marek · This post may contain affiliate links · 32 Comments

Almond Sablé Dough Recipe

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Almond Sablé Dough is great for making those trendy cream tarts

Almond Sablé Dough is a sweet shortcrust made with ground almond flour. The cookie is sweet, flaky and very tender but stable enough to support filling and toppings. 

For an almond free version, check out my Pate Sucree recipe (tart dough). 

Almond Sablé Dough

Recipe

Almond Sable Dough

Almond Sablé Dough

The perfect dough for making those letter and number shaped pastries that are all the rage on the internet right now!
Print Recipe Rate Recipe
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
chill: 1 hour hour
Total Time: 40 minutes minutes
Course: Dessert
Cuisine: American
Servings: 2 8" tarts
Calories: 1742kcal
Author: Liz Marek

Ingredients

Ingredients

  • 2 ¼ cups AP flour unbleached, keep a little extra for dusting
  • ¾ cup almond flour
  • ½ teaspoon kosher salt
  • 8 oz unsalted butter
  • ½ cup powdered sugar
  • 1 large egg
  • 1 large egg yolk

Instructions

Instructions

  • In a bowl, whisk together the AP flour, almond flour and salt.
  • Put a paddle attachment onto your stand mixer, then combine butter and confectioner's sugar in mixer bowl. Mix on medium-low speed until combined, about 4 minutes.
  • Mix in the egg and then the yolk, allowing each to be incorporated before adding the next. In 2 parts, add the flour mixtures, scraping down the sides of the bowl after each part.
  • Turn bowl over with dough mixture onto a clean lightly-floured work surface. Divide in half, shape into flattened desks and wrap each 1 in plastic warp. Refrigerate for at least 1 hour, or overnight.

Notes

Dough can be stored frozen for up to 1 month. Thaw it overnight in refrigerator before using. Baking directions depend on the type of pastry. For the cutout fruit tart, cut your design out of the dough, put cutout design in freezer for 10 minutes, then bake 350ºF/176ºC until golden brown.

Nutrition

Calories: 1742kcal | Carbohydrates: 146g | Protein: 28g | Fat: 118g | Saturated Fat: 61g | Cholesterol: 429mg | Sodium: 636mg | Potassium: 212mg | Fiber: 8g | Sugar: 31g | Vitamin A: 3090IU | Calcium: 161mg | Iron: 8.8mg
Tried this recipe?Let us know how it was!

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About Liz Marek

Liz Marek is a professional cake artist, sweet and savory recipe developer, and the founder of Sugar Geek Show, where she teaches cooking, baking and cake decorating through detailed tutorials, food science explanations, and kitchen-tested recipes. She has been creating recipes and teaching baking techniques since 2008, helping bakers of all skill levels gain the confidence to make professional-quality desserts at home.

Liz is known for breaking down complex cooking and baking concepts into simple, approachable methods. Her work focuses on helping people understand not just how a recipe works, but why it works. Through Sugar Geek Show, she shares step-by-step recipes, cake decorating tutorials, and practical baking guides designed to make professional techniques accessible to everyone.

Over the years, Liz has taught thousands of students through online tutorials, classes, and educational content focused on real kitchen results. Her recipes are carefully tested and written to help people succeed the first time they make them.

When she’s not developing recipes or teaching baking techniques, Liz also hosts curated travel experiences for women through her travel brand Soul Sisters.

You can find Liz’s latest recipes, baking tutorials, and food science tips at Sugar Geek Show.

Reader Interactions

Comments

  1. Valerie Fox says

    June 03, 2020 at 9:06 pm

    What kind of filling do you use for this tart? Thanks

    Reply
    • Elizabeth Marek says

      June 04, 2020 at 9:38 am

      Any filling you want 🙂 Pastry cream with fresh fruit is very common, lemon curd, chocolate ganache etc

      Reply
  2. Letha says

    June 01, 2020 at 9:10 am

    5 stars
    I've been making the trendy number/letter tarts for a couple of years now, and use this recipe for my base. I love it. It is so easy to work with and allows the flavors of the fillings and toppings to shine.

    Reply
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Hi, I'm Liz! I'm passionate about creating reliable, foolproof recipes that don't just tell you how to cook, but why things work - so you can skip the guesswork and confidently make the best sweet and savory dishes of your life.

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