French style butter cookies

| Ingredients | 1 tart ring (12,5cm) | 2 tart rings (12,5cm) | 3 tart rings (12,5cm) | 10x7cm Tart | | —————— | ——————– | ——————— | ——————— | —————- | | Flour | 33g | 66g | 99g | 132g | | Almond flour | 12g | 24g | 36g | 48g | | Butter (room temp) | 25g | 50g | 75g | 100g | | Sugar | 23g | 46g | 69g | 92g | | Egg yolk | 10g (from 1/2 egg) | 20g (from 1 egg) | 30g (1,5 eggs) | 40g (from 1 egg) | | Egg white | | | | 20g | | Baking powder | 3.5g | 7g | 10.5g | 10g | | Vanilla powder | 1 Messerspritzen | 2 Messerspritzen | 3 Messerspritzen | 4 Messerspritzen | | Salt | 1 Pinch | 2 Pinches | 3 Pinches | 2 Pinches |

1. Mix butter & sugar together into a creamy consistency
2. Add vanilla and salt and mix well
3. Add sifted almond flour and combine well with the butter
4. In a separat bowl: Sift the normal flour and the baking powder and mix together
5. Add 1/2 of the flour and mix
6. Add the egg yolk and the rest of the flour and mix until combined well
7. The dough should look well combined without any lumps
8. Place dough between two sheets of baking paper and roll to desired width (1.5–2cm for cookies)
9. Rest dough in fridge for at least 20 minutes
10. Preheat oven to 180° (without fan) (& later bake for 10 to 12 minutes)
11. Take out and cut out the cookies or use as tart crust
    • If you do cookies, do an egg wash and make a hatch pattern with a fork by pressing in to the cookies
12. Bake your Sables at 180°C for 10 to 12 minutes until they become golden.