For 500 g of shortbreads
Grapefruit shortbread dough
- 158 g fresh butter
- 63 g icing sugar
- 80 g almond powder
- 1 g salt from Batz
- 18 g candied grapefruit in cubes from the Saint-Sylvestre confectionary in Soveria
- 1 g organic pink grapefruit zest
- 32 g egg yolks
- 149 g flour, type 45
Cream the butter with a mixer equipped with a blade.
Add the sugar and the almond powder and then the salt and mix.
Add the grapefruit cubes and the zests and mix.
Incorporate the yolks and the flour.
Mix at low speed for a few seconds.
Weigh two pieces of dough at 250g and store in the refrigerator for 1 hour.
Put in the shape of 40cm long sausages.
Store in the fridge until the dough becomes firm.
Cut the sausage-shaped dough in 1cm thick segments and lay them on a baking tray covered with baking paper.
Bake at 150°C for 20 to 25 minutes
Once baked and cooled, the shortbreads can be kept fresh for several days in an air-tight iron box.
Claire Damon hails from Auvergne, where she learnt the basics. She started cooking in 1993, before discovering her true vocation: offering her own creations, working alongside Pierre Hermé at Ladurée. She worked at luxury hotels in Bristol and the Plaza Athénée before opening a [...]Read more