Biscuits sablés au massepain

Ingrédients

• 1/2 cup (50g / 1.75 oz) marzipan, grated or crumbled. ((see note 1))
• 1/2 cup (113 g) butter, softened ((see note 2))
• 1/2 cup (60 g) powdered sugar (icing sugar) ( (sifted before measuring))
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract ((optional))
• 3/4 cup (95 g) all-purpose flour (plain flour)
• 1/4 cup (50 g) golden or brown sanding sugar, for coating ((see note 3 for alternatives))
• Flaked almonds, for topping ((optional))

Préparation

1. 1

   --- Make the Dough: ---

2. 2

   Beat the butter, powdered sugar, and marzipan with a spatula or electric hand mixer until pale and creamy (about 2 minutes on medium speed if using an electric hand mixer).

3. 3

   Mix in the vanilla and almond extract (if using).

4. 4

   Sift in the flour and mix with your hands just until you form a soft dough

5. 5

   --- Chill the Dough: ---

6. 6

   Wrap the dough in plastic wrap and refrigerate for 20 minutes.

7. 7

   --- Shape the Dough: ---

8. 8

   Divide the chilled dough in half. Roll each piece into a log about 4 inches (10 cm) long and 1 ¼-inch (3 cm) thick.

9. 9

   Wrap the logs in plastic wrap and refrigerate for 45 - 60 minutes.

10. 10

    --- Slice, Coat, and Bake ---

11. 11

    Preheat the oven to 356°F (180°C) or 320°F (160°C fan). Line a baking sheet with parchment paper (baking paper)

12. 12

    Roll the chilled logs in sanding sugar until evenly coated.

13. 13

    Slice into ½-inch (1 cm) cookies. Place on the baking sheet with space between each cookie. (see note 4)

14. 14

    Gently press flaked almonds onto the top of each cookie (if using).

15. 15

    Bake for 15–18 minutes, until the edges are golden. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

16. 16

    --- Storage: ---

17. 17

    Room temperature: Store cooled cookies in an airtight container for up to 5 days.