Petit Beurre Cookies or Crumbs

Name: Petit Beurre Cookies or Crumbs
Yield: makes about thirty 1 1/2-inch cookies or 4 cups of crumbs
Ingredients: 1/2 pound (227g) plus 3 to 5 tablespoons (4o to 70g) unsalted butter, softened; 2 1/4 cups (287g) all-purpose flour; 3/4 cup (90g) confectioners’ sugar; 1 cup plus 2 tablespoons (109g) almond flour; 1 teaspoon (2g) vanilla extract; 1 large egg; 1 large egg yolk; 1 teaspoon (4g) fleur de sel or coarse pink salt; 1 teaspoon (4g) demerara sugar

December 9, 2011

I love this cookie for its buttery, fragile tenderness, but I also like to make crumbs from it because they’re such a great texture in a layered dessert (like the Rose Oeufs à la Neige on page 134). The cookies are best served the day they’re baked. I’ve written the recipe so you freeze half the dough and have it waiting for another day.

Cooks' Note

To bake the frozen dough, you must first defrost it in the refrigerator, before proceeding with the recipe.

Recipe notes

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