Sablés are a deceptively modest cookie found in every bakery in France. Usually they are studded with raisins, scented with orange rind and rich with butter. The word means “sandy” in French and these delights crumble easily when eaten. We wanted a summery cookie to serve with fruit and ice cream and thought of featuring the bright taste of lemon and almond in our sablé. The poppy seeds give these cookies an extra pop when eaten.
The sablé dough is easy to make but needs a thorough chilling before rolling. Flour your table and rolling pin generously before rolling out the dough. This helps keep the tender dough from sticking. Use a ruler and a rolling cutter to score the dough before baking. Then break it into individual cookies once they cool. We put almond extract into the glaze but you may prefer to use vanilla or keep it plain. Either way these are a crowd-pleasing favorite that travel and freeze well, ideal for summer entertaining.
Here is the Almond, Lemon, Poppyseed Sablé Cookie recipe.