Linzer Sablés

"They're like spiced shortbread cookies," says Dorie Greenspan. "The texture is almost sandy, and the French have a name for that texture: sablé." Reprinted from "Baking Chez Moi: From My Paris Home to Your Home Anywhere" (Rux Martin/Houghton Mifflin Harcourt), by Dorie Greenspan, © 2014.
Save Recipe
  • Level: Intermediate
  • Total: 2 hr 30 min
  • Active: 30 min
  • Yield: 25 servings
Share This Recipe

Ingredients

1 1/2 cups almonds, finely ground

1 1/2 cups all-purpose flour

1 1/2 teaspoons cinnamon

1/4 teaspoon ground cloves

8 tablespoons unsalted butter, room temperature

1/2 cup sugar

1/4 cup confectioners' sugar, plus additional for dusting

1/4 teaspoon salt

1 large egg

2 teaspoon water

1/2 cup raspberry jam

Directions

  1. Whisk together the ground nuts, flour, cinnamon, and cloves. Set aside. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and both sugars and salt together at medium speed until smooth, about 3 minutes, scraping down the bowl as needed. Meanwhile, using a fork, stir the egg and water together in a small bowl and add it to the butter/sugar mixture. Turn off the mixer, add the dry ingredients, then turn it on low and mix only until they disappear into the dough.
  2. Divide the dough in half. Working with one half at a time, put the dough between two large sheets of wax paper. Using your hands, flatten the dough into a disk, then grab a rolling pin and roll out the dough, turning it over frequently so that the paper doesn’t cut into it, until it is about 1⁄4 inch thick. Leave the dough in the paper and repeat with the second piece of dough. Transfer the wrapped dough to a baking sheet (to keep it flat) and refrigerate or freeze it until it is very firm, about 2 hours in the refrigerator or about 45 minutes in the freezer. The rolled-out dough can be wrapped airtight and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Just thaw the dough enough to cut out the cookies and proceed from there.
  3. Preheat oven to 375 degrees F. Working with one piece of dough at a time and using a cookie cutter, cut out rounds of dough. Place the circles of dough on a rimmed baking sheet lined with parchment paper, about 1½-inches apart. Gather the scraps so you can re-roll with the next batch. Bake, 11–13 minutes.
  4. Cookies are done when there's color around the edges and on the bottom. Let cool 5 minutes, then sandwich with a teaspoon of raspberry jam (thinned with a splash of water and heated in the microwave). Finish with a dusting of confectioners' sugar just before serving.
Vegetarian Pot Stickers
PREMIUM
32m Easy 100%
CLASS
No-Bake Chocolate Chip Cookie Dough Ice Cream Sandwiches
PREMIUM
Tomato Baked Eggs
PREMIUM
Michael Symon

Tomato Baked Eggs

21m Easy 100%
CLASS
Crispy Baked Chicken Wings
PREMIUM
25m Easy 100%
CLASS

Dorie Greenspan

Linzer Sables

14m Intermediate 99%
CLASS
16m Easy 98%
CLASS