サブレ（アーモンドココアサブレ）｜cook kafemaruさんのレシピ書き起こし

Put the unsalted butter in a bowl and knead with a rubber spatula.
Add the cane sugar in two batches and mix each time.
Add rock salt and mix.
Switch to a whisk and mix.
Add the egg yolk in 3 batches and mix each time.
Sift in (A) and mix with a rubber spatula.
Add almond slices and mix.
Knead the dough into a ball.

Sprinkle flour (not listed) on the table.
Place 1 and shape into a stick with a diameter of 3 cm and a length of 22 cm.
Wrap with a cooking sheet.
Chill in the refrigerator for 30 minutes.
Sprinkle with granulated sugar.
Chill in the refrigerator for 30 minutes, then chill in the freezer for 15 minutes to harden.

Cut 2 into 1 cm thick pieces.

3を天板に並べる。
180度に予熱したオーブンの温度を170度に下げて20分焼く。
粗熱をとって完成。