Parisian Corn Sablés

These simple shortbread-style cookies were minimally sweet with a perfectly crumbly texture. We enjoyed them plain and sandwiched with jam.

This recipe is from Apollonia Poilâne via The New York Times, contributed by Dorie Greenspan. They are included in the book “Poilâne, The Secrets of the World-Famous Bread Bakery,” by Apollonia Poilâne, who heads the legendary Parisian boulangerie. According to the article, the desserts made in the shop are bread-bakers pastries, described as as “less sweet, less fussy and less fussed over.” I chilled the dough in logs rather than rolling and cutting as a shortcut.

Yield: about 60 cookies

• 125 grams (1/2 cup plus 2 T) granulated sugar
• 1 large egg plus 1 large egg yolk, at room temperature
• 250 grams unsalted butter (2 1/4 sticks, 1 cup plus 2 tablespoons) cut into cubes, softened until creamy
• 240 grams (2 cups) corn flour
• 240 grams (1 3/4 cups plus 2 tablespoons) all-purpose flour
• jam, for sandwiching the cookies, optional (I used Bonne Maman Four Fruits Preserves)

1. In a large bowl, working with a mixer on medium speed, beat the sugar, egg and egg yolk until pale and creamy, about 2 minutes.
2. Add the butter, and beat until well blended, about 2 minutes.
3. Add the corn flour and all-purpose flour to a medium bowl, and whisk until combined.
4. Reduce the mixer speed to low, add the flour mixture and mix until just incorporated.
5. Turn the dough out onto a sheet of plastic wrap. Divide the dough in half, and using parchment paper, shape into 2 logs, about 1 1/4-inches in diameter.
6. Wrap the logs tightly in plastic, and refrigerate for 30 minutes. I place the logs in wrapping paper cardboard to maintain the shape. (I refrigerated the dough overnight- and even longer for a second batch.)(The dough can be frozen for up to 3 months.)
7. To bake, line two baking sheets with parchment paper. Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees, preferably on convection.
8. Working with 1 log of dough at a time, slice the dough into 1/4-inch thick rounds, rotating the log between slices to make more even slices.
9. Place the rounds 1/2-inch apart on the baking sheets. (I placed 12 cookies per sheet.)
10. Bake the cookies until the centers are set and the edges are very lightly browned, 12 minutes on convection. Rotate the pans from top to bottom and front to back halfway through the baking time.
11. Immediately transfer the cookies to a wire rack, and let cool completely.
12. Serve plain or sandwiched with jam. Store the cookies in an airtight container for up to 1 week.

I shared these cookies with a friend and she shared this beautiful photo of them with me. ❤

Apple Biscoff Crumble

We love love LOVE LOVE Biscoff cookies in our house. An absolute favorite. (You get the idea…) When I saw this recipe, it had to be made ASAP!! We ate it warm with a scoop of vanilla bean ice cream. It transported us to a Parisian bistro with every bite. Easy and fabulous!!

This recipe was adapted from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan. I used a combination of Gala, Fuji, Pink Lady, and Granny Smith apples. Greenspan suggests that any fruit can be substituted for the apples (making it a year-round dessert!!): peaches, nectarines, plums, berries, or cherries in the summer, pears, bananas, or pineapple in the winter, or a holiday mix of cranberries, apples, dried fruit and nuts. I’m pretty sure we’ll be eating it at least once a season! 🙂

• 2 pounds (900 grams) apples, peeled, cored, and cut into 1-inch chunks
• 1 T granulated sugar
• 3 T plump raisins
• 1 package (about 8 oz) Biscoff or other speculoos cookies
• 1 stick (8 T) unsalted butter, cut into small chunks, at room temperature
• vanilla bean ice cream for serving

1. Center a rack in the oven and preheat the oven to 375 degrees F (on convection).
2. Butter an 8-inch round cake pan or a baking dish that holds 4 to 5 cups. Put the dish on a rimmed baking sheet lined with parchment paper or a silicone baking mat.
3. In a large bowl, toss the apples with the sugar and raisins. Set aside, but stir occasionally while assembling the topping.
4. Using your hands, break the cookies into pieces in a large bowl. Add the butter and toss, turn and press the cookies and butter with your fingers, working them together until you have a fairly well-blended ball. (You want the cookies to stick together.)
5. Stir the apple mixture and then pour it into the prepared baking dish. Spoon any accumulated juices over the mixture.
6. Pull off bits of the crumble mixture and strew it over the apples- you should have enough to practically cover all of the fruit.
7. Bake the crumble for 25 minutes and then tent it with foil to prevent over-browning. Continue to bake an additional 10 to 20 minutes, or until the topping is deeply brown and the fruit is bubbling.
8. Transfer to a cooling rack and let it cool until it is just warm. (It can also be eaten at room temperature.) Serve with vanilla bean ice cream.

Two Years Ago:

• Banana-Blueberry Buckwheat Pancakes
• Blueberry Buttermilk Waffles

If you like this you may also like:

• Speculoos
• Biscoff Crunch & Swirl Vanilla Bean Ice Cream