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Petits gâteaux
62
Sablés de Linz
Temps de préparation: 70minutes
pour 30pièces
Pour les sablés
200g de beurre
300g de farine de blé, type45
100g de sucre glace
8g de sucre vanillé
2œufs, calibreM | uniquement le jaune
100g d'amandes émondées et mou-
lues
½citron, non traité| uniquement le
zeste| râpé
Pour les fruits
200g de gelée de groseilles
Accessoires
Film alimentaire
Plaque de cuisson ou plaque de cuis-
son multi-usages
Petits emporte-pièces, ronds (2tailles)
Préparation
Couper le beurre en dés et pétrir avec
la farine, le sucre glace, le sucre vanillé,
les jaunes d'œufs, les amandes et le
zeste de citron jusqu'à obtention d'une
pâte lisse. Envelopper de film alimen-
taire et placer 30minutes au réfrigéra-
teur.
Étaler finement la pâte (env. 2mm
d'épaisseur) et découper des cercles.
Sur la moitié des biscuits, découper un
petit trou supplémentaire au centre
(pour des biscuits plus gros, découper
3trous).
Poser les sablés sur la plaque de cuis-
son ou la plaque multi-usages, enfour-
ner et cuire.
Après cuisson, laisser refroidir briève-
ment. Badigeonner les biscuits tièdes
non troués avec la gelée de groseilles
légèrement réchauffée. Placer dessus
les biscuits troués. Saupoudrer de
sucre glace.
62


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