Top, almond sucree. Bottom, PH sweet dough. Baked for 13 mins middle rack 180C.
Edges browned fast.
PH dough had a finer crunch and texture whereas almond sucree gave a sandy noisy crumbly eating experience which was quite addictive. Could it be due to the additional almond meal?
PH sweet dough
Butter 283
Sugar 185
Salt 0.5t
Almond meal 50
Egg 120
Flour 435
A. Sucree
Butter 313
Sugar 175
Almond meal 125
Egg 60
Flour 375
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