• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Tutorials
  • Online Shop
  • About Us
  • Contact Us

Sugar Geek Show logo

menu icon
go to homepage
  • Recipes
  • Tutorials
  • Online Shop
  • About Us
  • Contact Us
subscribe
search icon
Homepage link
  • Recipes
  • Tutorials
  • Online Shop
  • About Us
  • Contact Us
×
Home › Recipe

Updated: Mar 12, 2020 · Published: Jan 15, 2018 by Elizabeth Marek · This post may contain affiliate links · 32 Comments

Almond Sablé Dough Recipe

Jump to Recipe Print Recipe

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: Elizabeth 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!

More Recipe

  • close up of sausage gravy on biscuits
    Keto Sausage Gravy
  • close up of keto biscuits on a plate
    Fluffy Keto Biscuits
  • gold drip on a white cake
    Drip Cake Recipe
  • sliced focaccia on a wooden board
    Easy Sourdough Focaccia Recipe

Reader Interactions

Comments

  1. Dvora says

    April 10, 2018 at 10:45 am

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

    Reply
  2. Lauren says

    May 30, 2018 at 5:15 am

    Weight convertions are completely wrong!!

    Reply
    • The Sugar Geek Show says

      May 30, 2018 at 7:38 am

      Really? I will double check them for you. Thanks for letting me know

      Reply
  3. Valerie says

    June 12, 2018 at 1:10 pm

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

    Reply
    • The Sugar Geek Show says

      June 12, 2018 at 4:13 pm

      Quantities are correct

      Reply
  4. Karleen Richards says

    June 27, 2018 at 2:46 am

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

    Reply
    • The Sugar Geek Show says

      June 27, 2018 at 5:14 pm

      8 oz

      Reply
  5. Lisa P says

    June 28, 2018 at 7:32 am

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

    Reply
    • The Sugar Geek Show says

      June 28, 2018 at 8:46 pm

      You're welcome! I'm so glad

      Reply
  6. someone triedthis says

    June 28, 2018 at 6:31 pm

    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.

    Reply
    • The Sugar Geek Show says

      June 28, 2018 at 8:42 pm

      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 🙂

      Reply
    • Diana says

      November 11, 2019 at 7:21 pm

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

      Reply
      • The Sugar Geek Show says

        November 12, 2019 at 12:35 pm

        I would say about 1/8" thick

  7. Jeremy Davis says

    July 17, 2018 at 1:19 pm

    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.

    Reply
  8. Lulu says

    August 06, 2018 at 10:43 am

    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.

    Reply
    • The Sugar Geek Show says

      August 06, 2018 at 10:30 pm

      Yes the measurement is the same. 14 Tbsp is 8oz of butter

      Reply
  9. Dreefy says

    October 09, 2018 at 12:39 pm

    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 ?

    Reply
  10. Dreefy says

    October 09, 2018 at 4:36 pm

    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!!

    Reply
    • The Sugar Geek Show says

      October 11, 2018 at 11:42 am

      I recommend using bobs red mill 1:1 baking blend. It works perfectly for making any recipe gluten free

      Reply
  11. Maureen says

    December 20, 2018 at 3:50 pm

    Can you use this dough for pies?

    Reply
    • The Sugar Geek Show says

      December 21, 2018 at 10:21 am

      I would use pie dough

      Reply
  12. Bee says

    January 25, 2019 at 8:40 pm

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

    Reply
    • The Sugar Geek Show says

      January 28, 2019 at 10:08 am

      If you go by weight then you'll have the exact amount of butter that you need.

      Reply
  13. Kelly says

    March 23, 2019 at 7:15 am

    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?

    Reply
    • The Sugar Geek Show says

      March 23, 2019 at 11:35 am

      Check out my Pate Sucree recipe (tart dough) https://sugargeekshow.com/recipe/pate-sucree-tart-dough-recipe/

      Reply
  14. Christine felice says

    May 01, 2019 at 5:33 pm

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

    Reply
    • The Sugar Geek Show says

      May 04, 2019 at 6:29 pm

      In the cream tart recipe. You can just print them out to use as a stencil

      Reply
  15. Carolyn M says

    July 09, 2019 at 7:23 pm

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

    Reply
    • The Sugar Geek Show says

      July 09, 2019 at 9:02 pm

      Could have been a tad cold 🙂 Just fix the crack and keep going

      Reply
  16. 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
  17. 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
4.91 from 10 votes (6 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




All comments are subject to our Terms of Use

Primary Sidebar

Liz Marek with strawberry cake

Hi, I'm Liz! I'm an artist and cake decorator from Portland, Oregon. Cakes are my obession, which is why I'm dedicated to crafting tried-and-true recipes, small cake tutorials, as well as advanced online cake courses!

More about me →

Buy Flawless Fondant

Sugar Geek Flawless Fondant
It's incredibly stretchy, stays soft on the cake and can be rolled 50% thinner than other brands without tearing or becoming transparent. No elephant skin, no frustration, just flawless fondant every time. Buy Fondant

Our Cake Greatest Hits

Check our our best cake recipes

Summer Recipes

  • closeup of vanilla cake with vanilla buttercream slice on a white plate
    Moist Vanilla Cake Using Cake Flour
    Cook Time45 Minutes
  • slice of pink velvet cake with whipped cream frosting and fresh raspberries on a white plate
    Pink Velvet Cake
    Cook Time40 Minutes
  • slice of fresh strawberry cake on a white plate with strawberries behind it
    Fresh Strawberry Cake
    Cook Time1 Hours 10 Minutes
  • close up shot of double chocolate chip cookie
    Chewy Double Chocolate Chip Cookies
    Cook Time20 Minutes
  • Fast Bread Recipe
    Cook Time1 Hours
  • sourdough bread cut open to show crumb
    Beginners Sourdough Bread Recipe Step-By-Step
    Cook Time25 Hours 10 Minutes

Popular Recipes

  • ganache cake with dark, milk, and white chocolate on it
    The Best Chocolate Ganache Recipe
    Cook Time20 Minutes
  • close up of easy buttercream rosettes
    Easy Buttercream Frosting
    Cook Time10 Minutes
  • close up slice of marble cake
    Moist and Fluffy Marble Cake Recipe
    Cook Time40 Minutes
  • close up of red velvet cake slice
    Red Velvet Cake Recipe
    Cook Time1 Hours 40 Minutes

Footer

↑ back to top

About

  • Privacy Policy
  • Terms of Service
  • Fondant

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About Us
  • About Liz Marek

Copyright © 2024 Sugar Geek Show, Inc. All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.