French “Broyé du Poitou” Shortbread with Almonds

IMG_7425 copyIMG_7429IMG_7427IMG_7431The Broyé du Poitou is a large, flat shortbread biscuit from the Poitou-Charentes region of France and made from sugar, flour, butter and eggs as main ingredients. It was originally made to feed farm workers in the fields and was shared by simply breaking it into pieces with a sharp tap in the center of the biscuit .. Rustic right ?!! Then, everyone could choose his piece, large or small .. There is many controversy on the original recipe, with or without eggs, baking powder ? … well, I have my own recipe with some vanilla, almonds .. and rum ! (no wonder everyone loves it 🙂). You can decide to do it the original way by making a big galette to be broken into pieces or you can cut it in squares with a knifes, doing equal-sized individual biscuits. IMG_7422

– 450g of all purpose flour
– 1/2 tsp of salt
– 2 tsp of baking powder

– 2 eggs + 1 extra egg yolk

– 200g of granulated sugar
– 50g of brown sugar
– 2 tbsp of rum
– 2 tsp of vanilla extract
– 250g of softened butter, room temperature
– 100g of chopped almonds
– 3 tbsp of semi skimmed milkIMG_7385
1. Preheat the oven to 180 degrees C (350 degrees F) and line a baking pan with baking sheet.
2. In a bowl, mix the flour, baking powder and salt. Set aside.
3. In a large bowl, mix together 2 eggs with the granulated sugar, brown sugar, rum and vanilla extract, at medium/high speed with your mixer.
 4. Add the softened butter and mix until well incorporated & creamy texture.
5. Gradually, add the flour/baking powder mixture and mix at medium/low speed. 6. Add the chopped almonds and mix until evenly incorporated.
The dough will be very thick & sticky, it is normal.
7. Spread your dough flat to about half a cm thick on the baking pan. You can use your fingers to spread the dough, it may be easier than with the spatula.
8. Using a fork, press down on the dough to create a criss-cross pattern (like on the picture) IMG_7393
9. In a small bowl, whisk together 1 egg yolk with the milk and gently brush the dough (don’t press too much or you’ll erase the criss-cross patterns.
10. Bake for 25 to 30min until nice and golden.
11. Allow to chill before transferring to cooling rack. The biscuits can be kept in an air-tight container for up to 5 days. IMG_7395

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