Time to cook: 40 minutes
Total Servings: 8
Dear Cooks! I promised I would slowly post recipes from my favorite cookbook. Here's the recipe for the dough used to make the chocolate cake "Mozart" (by Pierre Hermès). The title says it's a shortbread dough. In the book it sounds like: "Cinnamon Pate Sablee.". The translator gave out that it is a shortbread dough, but the texture is much softer than our usual shortbread dough. I just want to say up front that I am not claiming that it is shortbread dough, so that no one will say that I'm not making the right recipe.
P.S. Dough preparation time: 40 minutes + 2 hours cooling in fridge + about 40-50 minutes baking of 3 layers (give or take 10 minutes)
Ingredients and taste: Salt, Flour, Wheat Flour, Sugar, Sweet, Creamy, Smooth, Cinnamon, Crunchy, Almonds, Baking powder, Egg Yolk, Baking, Soft, Cognac, Dough, shortbread
Read more: Cinnamon Dough for Cakes