Originating from Normandy, the name of these rich cookies comes from the French for "sand," as they have a light, crumbly texture. Good with fresh raspberries replacing the preserves and whipped cream for a delicious dessert.
Prepare ahead: The dough can be refrigerated for up to 1 week. The unfilled cookies will keep for several days in an airtight container.
Freezing Information: Freeze the unbaked dough for up to 1 month.
Preparation Time15 min
Preparation Time - Text15 mins, plus chilling
Cooking Time8 min
Cooking Time - Text10
Total Timeunder 1 hour
OccasionBuffet, Cocktail Party
Dietary Considerationpeanut free, soy free, tree nut free
Taste and Texturecrisp, fruity, sweet
Type of Dishcookie
- 1 cup all purpose flour
- ¾ cup confectioners sugar
- 10 tbsp butter, softened, plus more for the baking sheet
- ¼ cup almond flour
- 1 large egg yolk
- ½ tsp almond extract
- Raspberry preserves
- 3 in (7.5cm) round cookie cutter
Combine the flour, confectioner's sugar, butter, almond flour, egg yolk, and almond extract in a food processor and process to form a soft dough. Remove from the machine, wrap in plastic wrap, and refrigerate for 30 minutes. (Or, beat together the sugar, butter, and egg yolk, then stir in the flour, almond flour, and almond extract.)
Preheat the oven to 375°F (190°C). Lightly butter two baking sheets. Roll out the dough on a lightly floured work surface to a thickness of 1/8 in (3mm). Using a 3in (7.5cm) round cookie cutter, cut out rounds and transfer to the baking sheet. Gather up the scraps and re-roll as needed, but do not overhandle the dough.
Bake for 8–10 minutes, or until pale gold. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Sandwich the cookies together, using about 1 tsp raspberry preserves for each pair.
2008 Dorling Kindersley