I never heard of this dessert before reading about the daring bakers' March challenge. I thought it was a perfect selection for this time of the year since citrus fruits are at their best (in the northern hemisphere that is). This was another fun challenge, and I gave it a little spin and based the presentation on a dessert I saw in Charlie Trotter's Desserts cookbook. If you don't know this book check it out because it is amazing, full of beautiful pictures and creations, truly inspirational. In the book each dessert has many different components that can be used alone or together to create beautiful masterpieces. Trotter's dessert was composed by almond cookies, fresh strawberries, whipped cream and a basil syrup.
For the cookies I decided to substitute a third in weight with almond flour to the sablee recipe. I believe it is actually a sucree recipe but I am not Ducasse! I then rolled the dough into a squared log, froze it, cut 1/4" thick slices, added a sliced almond on top, and baked the cookies at 325F. The cookies were great, not too sweet, and the crumb was really nice. It was hard not to eat them all.
Thanks Jennifer for choosing this month's challenge and to Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice, the creators of the Daring Bakers' challenge. To see the recipe and more of the daring bakers' creations click here.