Sugar Crust

Posted by: AUI

A sweet dough with versatile uses.

Active Time

0 Hour
10 Minutes

Total Time

0 Hour
55 Minutes

Assembly

6.3 oz Almond Flour 180 g Almond Flour (204162) (204162) Qty: 1

11.3 oz All-purpose flour 320 g All-purpose flour

0.5 oz Baking Powder 14 g Baking Powder

10.5 oz Butter, softened 297 g Butter, softened

5.0 oz Turbinado Sugar 141 g Turbinado Sugar

0.1 oz Kosher salt 2 g Kosher salt

1.8 oz Egg 50 g Egg

Sift the almond flour, All-purpose flour and baking powder together; set aside. In a mixer fitted with a paddle, cream together the softened butter, the sugar and salt. Add the eggs, followed by the sifted dry ingredients.
Allow the dough to rest in the refrigerator. Roll out on a dusted work surface to 1/8 in/.3 cm thick and cut into 2 in/5.1 cm circles. Place on a parchment paper-lined sheet pan and bake at 340ºF/171ºC for 12-15 minutes or until golden brown.