I have the recipe for a pate sable that keeps failing on me, Every time I bake the little sables and they easly crack and fall apart on me
My recipe goes as
2 cups ground almonds
I bake them till lightly golden brown at 350F in a convection oven
I cream the sugar and butter together and then add in the almonds, then the flour. I often don't have time to let it rest because I'm always running during mise-en-place. any help would be appreciated because I'm wasting my time and the restaurants money.
I figured that there isn't enough flour but I'm not 100% sure and I would rather ask someone with more experience than myself before i waste any more money