Recipe by l’Ecole Valrhona
Category: Cookies & Bars
Difficulty: Easy
 Makes about 30 cookies


240g butter
4g salt
180g confectioner's sugar
60g almond flour
100g eggs
120g all-purpose flour
350g all-purpose flour
A/N Inspiration


  • First mix the creamed butter, salt, confectioner’s sugar, almond flour, eggs and the smaller portion of flour. Do not beat this mixture.
  • Once the mixture is fully incorporated add the larger portion of flour.
  • Spread the pastry between two sheets at 6 mm thick. Store in the fridge.
  • Cut into a stick shape of 11 cm. Bake at 300-320°F (150-160°C) until light brown.
  • Once the sticks are baked and cooled, keep them in the tempered Inspiration couverture. Drop them on a sheet of parchment paper, sprinkle any desired toppings and leave to crystallized at  62°F (17°C).