Almond Sablé Dough

The perfect dough for making those letter and number shaped pastries that are all the rage on the internet right now!
↓ Recipe Never Miss A Cake
Total Time: 40 mins
Serves: 2 8" tarts
Almond Sable Dough

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

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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!
5 from 9 votes
Print Rate Never Miss A Cake
Prep Time: 20 mins
Cook Time: 20 mins
chill: 1 hr
Total Time: 40 mins
Serves: 2 8" tarts
Calories: 1742kcal



  • 2 1/4 cups AP flour unbleached, keep a little extra for dusting
  • 3/4 cup almond flour
  • 1/2 tsp kosher salt
  • 8 oz unsalted butter
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 large egg yolk



  • 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.


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.


Calories: 1742kcal (87%) | Carbohydrates: 146g (49%) | Protein: 28g (56%) | Fat: 118g (182%) | Saturated Fat: 61g (305%) | Cholesterol: 429mg (143%) | Sodium: 636mg (27%) | Potassium: 212mg (6%) | Fiber: 8g (32%) | Sugar: 31g (34%) | Vitamin A: 3090IU (62%) | Calcium: 161mg (16%) | Iron: 8.8mg (49%)
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32 comments on “Almond Sablé Dough Recipe

  1. That amount of butter (14 tablespoons)actually converts to 200 grams rather than 100. Recipe looks gorgeous!

  2. Wanting to make…just checking to make sure quantities are correct? Thanks

  3. Please confirm butter quantity. Is it 200g or 100g?

  4. 5 stars
    Very easy to follow and love the serving calculator! This turned out delicious!

  5. Not a tasty cookie 🙁 I used this recipe for my daughters college graduation last week and was disappointed. The cookie had almost no flavor at all. I had used an Almond Sable recipe years ago but no longer have that cookbook. Would not recommend.

    1. This isn’t a cookie recipe, it’s tart dough which doesn’t have any flavor. Just like a pie dough. The flavor comes from the filling 🙂

    2. Hi! How thin should I roll the dough… 1/4″..? Thank you.

  6. 5 stars
    Going to be making this for the first time for a client. Can’t wait. Thanks for having a go to recipe here.

  7. Hi, was the amount for butter initially 14 Tablespoons? I used this recipe back in March and I believe the amount for butter was less than 8oz? I really liked the initially recipe. Please help.

  8. Hello! Is there any way to use another flour in place of the AP flour? My family requires recipes be gluten free, with some being grain free completely. Will I destroy the tart if I use a GF blend or a full nut flour blend? I really need the tart to hold shape for letters.
    Thank you in advance for your reply ?

  9. Hi! Is there any way to replace the AP flour with a GF or nut flour blend? My family requires GF, with some members being grain free completely. I need a tart recipe for the letter & number cutouts and am lost. Please help?
    Thank you in advance!!

  10. There are 16 tablespoons in 8 ounces iof butter, not 14? Please confirm.

  11. 5 stars
    Hi, I’ve tried this recipe so many times and my family LOVES IT! Especially my father who doesn’t eat cake. My fathers birthday is coming up and i would love to make it for him again but my nephew is now allergic to nuts. Is there anything I can substitue the Almond flower with, even thought it is an almond tart?

  12. Where can I find the number and letter stencils and how many inches should each letter or number be???

  13. I made this and when rolling it out it kept cracking on me. Any tips on where I went wrong?

  14. 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.

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

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