PISTACHIO SABLÉ

231g fresh butter 215g brown sugar 92g egg yolks 31g baking powder 200g pistachio powder 231g soft flour Apricot slices Cream butter and sugar. Mix together with creamed butter. Pipe into a square cake mould (14 x 14 cm). Decorate with apricot slices and bake at 175 °C for 15 minutes.

Created by Alexandre Bourdeaux - Callebaut Chef - CHOCOLATE ACADEMY™ centre Belgium