Sablés à L'Orange et Raisins
Sablés (sab-lay) are delicious butter cookies from the Breton (Brittany) region of France. They are usually made with tons of butter and citron, and sometimes with raisins or chocolate. Yum.
This recipe is from the famous baker Jean-Luc Poujaran, and if you blink your eye, you will walk right past his place. It's on a tiny street by the Eiffel Tower in the 7th arrondisement. His puff pastry is famous and he sells a lot of wonderful galettes and pastries made with it.
Eileen posted this recipe on her site back in 2008 and I found it again in the beautiful book Paris Patisserie Boulangerie by Linda Dannenberg.
These were wonderful with espresso for a coffee break, or in the morning, because they were not too sweet.
Sablés a L'Orange et Raisins (butter cookies w/ orange & raisins): (adapted from Paris Patisserie & Boulangerie): makes 2 dozen
• 1/2 cup plus 1 tablespoon unsalted butter, softened
• 1/3 cup sugar
• 1 large egg
• 1 large egg yolk
• 2 tablespoons ground almonds
• 1 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup currants (tiny raisins)
• 1/4 cup chopped, candied orange peel
• leftover egg white mixed with some water for the glaze
Mix the softened butter with the sugar until pale, and add the whole egg and the egg yolk.
Add the almonds and the flour mixture and mix just until combined.
Switch to a large rubber spatula and mix in the currants and candied orange peel and combine to form a dough.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Roll out the dough with a rolling pin to 1/8" thickness and cut into squares or fluted circles with a cookie cutter.
Lay cookies on a parchment or Silpat lined baking sheets and brush with the leftover egg white. Bake for 13 minutes (rotating the pans halfway thru).
Keep an eye on them that they don't burn. When they are golden brown, transfer to a wire rack to cool completely.