Almond Pâte Sucrée

Batch Size:
Yield:

Main

AmountIngredient
Unsalted Butter
Powdered Sugar
Salt1 t
Almond Flour
Whole Eggs
Almond Extract½ tsp
Cake Flour
Scaled ingredient total1,057.5 g

Prep Method 5

  1. 1.In a mixer fitted with a paddle attachment, cream the butter, sugar, and salt.
  2. 2.Add the almond flour to combine.
  3. 3.Add the eggs one at a time, followed by the extract, scraping down the bowl as necessary.
  4. 4.Add the cake flour, being careful not to over mix the dough.
  5. 5.Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour, preferably overnight.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Unsalted Butter$1.6191
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Powdered SugarThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0045
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Almond FlourThis ingredient is not yet set with a purchase cost and unit—
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
Almond ExtractThis ingredient is not yet set with a purchase cost and unit—
Cake FlourThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,057 g
Total Cost$1.6236
Cost Per G:$0.0015

Partial estimate; unpriced ingredients are excluded. 23% of ingredient weight is priced.

5 costing issues
  • Powdered Sugar: no active USD purchase price with a convertible package size
  • Almond Flour: no active USD purchase price with a convertible package size
  • Whole Eggs: no active USD purchase price with a convertible package size
  • Almond Extract: no active USD purchase price with a convertible package size
  • Cake Flour: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data5 of 7 connected
✓Cake FlourWheat flour, white, cake, enriched470 g›✓Unsalted ButterButter, stick, unsalted240 g›✓Powdered SugarSugars, powdered180 g›✓Whole EggsEgg, whole, raw, fresh100 g›!Almond FlourAdd nutritional data60 g›✓SaltSalt, table5 g›!Almond ExtractAdd nutritional data2.5 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories240

% Daily Value*

Total Fat 20g
25%
Saturated Fat 0g
2%
Cholesterol 90mg
29%
Sodium 200mg
9%
Total Carbohydrate 52g
19%
Dietary Fiber <1g
3%
Total Sugars 17g
Protein 5g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 94% mapped. Scaled batch: 2545 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • The dough can be refrigerated for 3 days or frozen up to 2 months.