French · Dessert
Diamant Sablé (French Diamond Shortbread)
A classic French sablé diamant: a buttery, sandy-textured shortbread dough rolled into a log, coated in coarse sugar crystals that catch the light like diamonds when sliced and baked. Almond flour lends a delicate nuttiness and extra crumb, while the sugared rim gives every round a crunchy, caramelised edge.
$1
15 minsPrep
15 minsCook
75 minsTotal
EasyLevel
Nutrition per serving
301Calories
4.2gProtein
16gFat
35.4gCarbs
16.4gSugar
1.1gFiber
303mgSodium
67mgChol
8.7gSat Fat
68mgPotassium
23mgCalcium
1.3mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Earl Grey Tea
local
Champagne
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Cream the softened butter and 16g sugar together until smooth and pale, about 2 minutes by hand.
2
Beat in the egg yolk and vanilla extract until fully incorporated.
3
Sift the flour, almond flour and salt over the mixture and fold in just until a smooth dough forms — do not overwork.
4
Shape the dough into a log about 4cm thick, wrap tightly in cling film, and chill in the fridge for 45 minutes until firm.
5
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment.
6
Unwrap the chilled log and brush the outside lightly with the beaten egg white.
7
Roll the log in the coarse sugar crystals, pressing gently so they adhere evenly all over.
8
Slice the log into 4 rounds roughly 1.5cm thick using a sharp knife, turning the log as you cut to keep the diamond-sugared edge intact.
9
Arrange the rounds on the baking sheet with space between them and bake for 14-16 minutes until the edges turn pale gold.
10
Cool the shortbread on the tray for 5 minutes, then transfer to a wire rack to cool completely and crisp up before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 32g32g Butter, softened
- 16g16g Sugar White
- 6g6g Egg Yolk
- 48g48g All Purpose Flour, sifted
- 8g8g Almond Flour
- 1g1g Salt
- 2g2g Vanilla Extract
- 5g5g Egg White, lightly beaten, for egg wash
- 16g16g Sugar White, coarse/demerara-style crystals for rolling
