Carles Gaig’s Hazelnut Sablé

Ingredients for 900 tapas

  • 900 g flour
  • 450 g hazelnut (hazelnut flour) from Les Garrigues
  • 630 g diced butter
  • 225 g sugar
  • 27 g salt
  • 4/5 egg yolks
  • 4/5 tablespoons of milk

Mix everything with the paddles.

Roll out between 2 parchment papers (baking paper or vegetable paper), shape in mold.
Freeze and unmold.
Bake for 7 min at 190º until it takes on an intense golden color.

FILLING 1:
Sobrasada with honey in the thermomix until achieving the texture of pâté.
Place the filling between two sablé cookies.

FILLING 2:
Mascarpone, anchovies, pitted stuffed olives, pickles.
Mix in the thermomix until achieving pâté texture.
Place the filling on a sablé cookie.
Decorate with a slice of pickle.