Brittany Shortbreads

Jordan Michelle Falco


IPP- Week 3 May 24th

I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. If you would like to convert the measurements, i recommended using this conversions calculator:


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  • 120 g
    icing sugar
  • 250 g
  • 1 pinch
  • 40 g
  • 140 g
    almond powder
  • 260 g

How to Make Brittany Shortbreads


  1. Cream the butter and icing sugar, the add the salt, eggs, and then the almond powder and the flour.
  2. Roll out the dough to a thickness of 3 mm. After firming in the refirgerator, use a round citter to cut into rounds of 4 cm. Glaze twice with beaten eggs, use a fork to mark a pattern ontop and bake in a fan forced oven at 160C for 10 to 12 minutes.

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About Brittany Shortbreads

Course/Dish: Cookies

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