{"id":246,"date":"2010-06-08T01:51:55","date_gmt":"2010-06-08T09:51:55","guid":{"rendered":"http:\/\/www.lacocotteverte.com\/?p=246"},"modified":"2025-09-05T12:10:18","modified_gmt":"2025-09-05T20:10:18","slug":"almond-sables","status":"publish","type":"post","link":"https:\/\/www.lacocotteverte.com\/?p=246","title":{"rendered":"Almond Sables"},"content":{"rendered":"

\"Almond
\n— about 40 cookies<\/em><\/p>\n

Sables are delicate French butter cookies, similar to shortbread. Their unique sandy texture and rich, buttery flavor are due to cooked egg yolk and European-style butter, which has a lower water content than American butter. Sables are quite fragile, so handle with care! Their crisp lightness pairs well with fruit, or adds a finishing touch to ices and sorbets.<\/p>\n

*Ingredients marked in green<\/span> are available from The Gourmet Corner.<\/p>\n

Ingredients<\/H3>
\n<\/p>\n
    \n
  • 1 large egg, hard boiled and cooled<\/li>\n
  • 10 Tbs (5 oz) cold \u00c9chir\u00e9 unsalted butter<\/span>, softened<\/li>\n
  • 1\/3 cup plus 1 Tbs granulated sugar (2 3\/4 ounces)<\/li>\n
  • 1\/4 tsp salt<\/li>\n
  • 1 1\/2 tsp almond extract<\/li>\n
  • 1 1\/3 cups unbleached all-purpose flour (7 1\/2 ounces)<\/li>\n
  • 1\/2 cup almond flour (poudre d\u2019amandes)*<\/span><\/li>\n<\/ul>\n

    <\/em><\/p>\n

    Shell egg and discard white. Press yolk through fine-mesh strainer into bowl of stand mixer with paddle attachment.<\/p>\n

    Add butter, granulated sugar, and salt to cooked egg yolk. Beat on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater as needed. Turn mixer to low, add almond extract, and mix until incorporated. Stop mixer; add flour and almond flour and mix on low speed until just combined, about 30 seconds. Using rubber spatula, press dough into cohesive mass.<\/p>\n

    Divide dough in half; roll each piece into log about 6 inches long and 1 3\/4 inches in diameter. Wrap each log in parchment paper or wax paper and twist ends to seal and firmly compact dough into tight cylinder. Chill until firm, at least 1 hour. <\/p>\n

    Cook’s Truc: After the dough has been chilled, it can be wrapped in 2-3 plastic bags and frozen for up to 3 weeks. Thaw for 1\/2 hour in the refrigerator before using.<\/em><\/p>\n

    Heat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat mats. Slice dough into \u00bc-inch-thick rounds, rotating dough so that it doesn\u2019t become misshapen. Place cookies 1 inch apart. <\/p>\n

    Bake until centers of cookies are pale gold with edges slightly darker than centers, about 15 minutes, rotating baking sheets halfway through baking. Cool cookies on baking sheet 5 minutes to allow them to firm up, then use a thin metal spatula to transfer cookies to wire rack to finish cooling. Store cooled cookies between sheets of parchment paper or waxed paper in an airtight container for up to 1 week.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Sables are delicate French butter cookies, similar to shortbread. Their unique sandy texture and rich, buttery flavor are due to cooked egg yolk and European-style butter, which has a lower water content than American butter. Sables are quite fragile, so handle with care! Their crisp lightness pairs well with fruit, or adds a finishing touch to ices and sorbets.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[42,41],"_links":{"self":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/246"}],"collection":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=246"}],"version-history":[{"count":18,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/246\/revisions"}],"predecessor-version":[{"id":367,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/246\/revisions\/367"}],"wp:attachment":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}