"Sablé—the word translates as sand—cookies have a pleasantly dry and crumbly texture. This version is from Brittany; Bretons are famous for liking their salt (some of the best sea salt in the world comes from the Breton coast), and the dough has a characteristic touch of salt. This sablé has a buttery flavor that I can only describe as being "very French." It is one of my favorite cookies to eat with ice cream or sorbet; it goes with any flavor you can name. It is very rich, so two cookies are enough with sorbet."
From Simply Sensational Desserts by Francois Payard.
- Unsalted Butter - 8 oz
- Cake Flour - 10¾ oz
- Baking Powder - 3/4 oz
- Salt - 1/4 oz
- Egg yolk - 3 oz
- Granulated Sugar - 7 oz
- Water - 1 oz
- Instant Espresso Powder - 1/8 oz
- Egg - 1¾ oz
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