← Back to Search Results
baking French, Normandy
Raspberry Sables

Photo by:
Comments: 0
 

Recipe

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.

Yield: Makes 12–16
Prep time: 15 Mins, Plus Chilling<Br>
Cooking time: 8–10 Mins

Ingredients

  • 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

Special Equipment:

  • 3 in (7.5cm) round cookie cutter

Directions

1. 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.)

2. 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.

3. 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.

Notes

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.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings and 5 tablespoons added preserves.

145kcal (7%)
7mg (1%)
1mg (1%)
66mcg RAE (2%)
33mg
5mg
1g
8g
0g
17g
32mg (11%)
4mg (0%)
5g (24%)
8g (13%)
0mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
raos-cookbook Rao's Cookbook
by Frank Pellegrino
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?