These cookies are actually my take on a classic Pâte Sablêe aux Amandes, which is usually used as a crust for sweet pies. Regular sugar cookies were always too much of a fuss for me to even bother making, if I'm not giving them away, but I do have to admit that I love their clean, honest flavor, that pairs with any drink and any frosting you'd like. This is a much, MUCH easier version, a very quick recipe, no rolling and cutting dough out involved, just scooping, flattening and baking. Since, in Brazil, I can't find a good vanilla extract anywhere (and I simply refuse to use the essence), I decided to go the extra mile and use a vanilla bean, but you can always switch it for 1 tbsp of a good quality vanilla extract, or maybe 1/2 tbsp of vanilla paste, it's up to you. The fleur de sal on top is what makes these cookies for me, the salty contrast with the sweet cookie is truly delicious, I made a batch without it and I have to tell you, it wasn't the same. So if you can splurge on the fancy stuff, I highly recommend.
21 years old, chef apprentice, pastry lover, hopeless baker, sugar addict, coffee enthusiast and assumed chocoholic. Welcome to my little world of vices.