What are French “Croquants” cookies?

Croquants, a traditional cookie from beautiful Provence, are delightful twice baked treats known for their crispy texture and rustic charm. The word “croquant” translates to “crunchy” in French, perfectly describing their distinctive bite. Though there are many variations, classic croquants are typically almond-based and spruced up with chocolate and nuts.

Their preparation involves a double-baking process that gives them their signature crunch. Croquants are beloved for their versatility—their classic elongated shape makes them easy to enjoy as a snack or dessert, dunked into coffee, tea or even dessert wines.

A few years ago I shared my recipe for Chocolate Almond Twice Baked Cookies (find it here!). The batter for these is more neutral, but boasts loads of crunchy roasted almonds that yields an incredible nutty, roasty flavor.

Ingredients You’ll Need for these Double Chocolate Twice Baked Cookies

To make these twice baked Croquants cookies, you need staple ingredients that you likely already have in your pantry. Let’s take a closer look.

• Flour. All purpose-flour, spooned into a measuring cup and leveled-off. I suggest properly measuring by weight – it is key for achieving the right consistency.
• Ground almonds. It adds richness and a crunchier texture to these cookies. Ground almonds (also known as Almond meal) or Almond flour (finer) both work here.
• Unsweetened cocoa powder. This gives the cookies their rich chocolate flavor. Use a high-quality brand for the best results.
• Baking soda. One teaspoon of baking soda ensures the cookies rise just enough during the first bake.
• Salt. Enhances the overall flavor and balances the sweetness.
• Butter. It adds richness and helps bind the ingredients. Choose unsalted butter.
• Sugar. With 1/2 cup sugar (50g), these cookies are just sweet enough without overpowering the chocolate.
• Eggs. Choose 2 large eggs, at room temperature.
• Vanilla extract. Adds a warm, aromatic note that complements the chocolate.
• Dark Chocolate. Opt for chocolate that’s at least 70% cocoa for an intense, bittersweet flavor. Instead of using chocolate chips, I prefer to chop a bar of dark chocolate to create irregular pieces that add texture.

Step-by-Step Instructions

These cookies take a little extra time compared to your average batch, as they are baked twice. But don’t worry—it’s an easy and rewarding process! Here’s a quick overview of the steps to get you started. For all the detailed instructions, check out the recipe card below.

1. Prepare the Dough: Whisk flour, ground almond, cocoa, baking soda, and salt in one bowl. In another, beat butter and sugar until fluffy, then mix in the eggs and vanilla. Combine dry and wet ingredients; fold in the chocolate.
2. Shape and Bake: Preheat oven to 350°F (180°C). Divide dough into two logs (9″ x 2″) on a parchment-lined sheet and bake for 30 minutes. Space them at least 6 inches apart, as they’ll spread and grow while baking.
3. Slice and Bake Again: Slice logs into 0.8”(2cm) cookies, and bake again for 10 minutes. Cool on a wire rack.
4. Serve and Store: Once cooled, store in an airtight container for up to two weeks. Enjoy with coffee, tea, or wine!

Frequently Asked Questions

Can I skip on the ground almond to make this recipe nut free?

To make this recipe nut-free, use 2 cups all-purpose flour instead of 1 ½ cup (188g) all-purpose flour + ½ cup (50g) ground almond.

Can I use milk or white chocolate, instead of dark?

Yes, absolutely! Milk and white chocolate work here too – use the same quantity as listed in the recipe.

Can I use chocolate chips instead of chopped chocolate?

Yes. I personally prefer to use chopped chocolate to get uneven chunks and a better chocolate taste. But chocolate chips win on conveniency, and are perfectly fine here too.

Can I skip the second bake?

Absolutely not! After the cookies are baked once and sliced, they go back in the oven to completely dry out. This second bake is what transforms these cookies from soft to perfectly crisp. That said, keep an eye on them to avoid overbaking.

How long do they keep?

Once completely cooled, you can store the croquants in an airtight container for up to 2 weeks. I think they tend to get better and better every day that passes, as their flavors blend and develop.

Can you freeze them?

Yes, this a great freezer-friendly recipe. After the cookies are completely cooled, place them in a plastic freezer bag or sealed container. Freeze for up to 3 months. When ready to enjoy, thaw overnight on the countertop before serving.

Audrey’s Bakings Tips

• Room Temperature Ingredients: Make sure the butter and eggs are at room temperature. This ensures that they mix evenly with the other ingredients.
• Use High-Quality Cocoa Powder: Since cocoa is a primary flavor here, a good-quality unsweetened cocoa powder makes all the difference.
• Use at least 70% dark chocolate for a deep chocolatey flavor.

More French Cookies recipes

• Cocoa and Almond Thumbprint Cookies (Linzele) 
• Almond Cinnamon Shortbread Cookies (Schwowbredele)
• Thin Spiced Almond Cookies (Pains d’Amandes) 
• Spiced Cookies with Citrus Peels and Almonds (Leckerli) 
• Breton Salted Butter Sablés
• Butter Sablés from Alsace (Butterbredele)
• Buckwheat Sablés with Chocolate
• Lemon Poppy Seed Sablé Cookies 
• Chocolate Chip Cookies with Fleur de Sel 

Double Chocolate Twice Baked Cookies (Croquants)

Print Recipe

Serves: 28 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 stick (113g/8 tbsp) unsalted butter, at room temperature
½ cup (100g) white sugar
2 large eggs, at room temperature
2 tsp vanilla extract
1 ½ cup (188g) all-purpose flour
½ cup (50g) ground almond
¼ cup (30g) cocoa powder, unsweetened
1 tsp baking soda
½ tsp salt
200g dark chocolate, chopped

Instructions

1. In a large mixing bowl, mix the softened butter and sugar until creamy. Add in the eggs and vanilla extract, and mix until incorporated.
2. In a separate bowl, mix together the flour, ground almond, cocoa powder, baking soda and salt. Sprinkle over the butter/egg mixture and fold until just incorporated. Fold in the chopped chocolate and mix until the dough comes together into a rough ball.
3. Pre-heat your oven to 350°F (180°C)
4. Transfer the dough onto a floured working surface and divide it into two equals parts. Shape the two parts into two 8"-9” (20-23cm) long logs. Carefully lift them and transfer them onto a parchment lined baking sheet. Flatten them slightly with your hand.
5. Space the 2 logs about 6inches apart on your baking tray, as they will spread and rise while baking.
6. Bake for 30 minutes.
7. Take the two baked logs out of the oven (keep on the baking sheet) and allow to cool for 3 minutes. Using a very sharp knife, cut the logs into 0.8”(2cm) thick slices. Lay the slices flat (cut side down) and bake for an additional 10 minutes.
   Transfer the Croquants to a cooling rack to cool to room temperature.

The post Double Chocolate Twice Baked Cookies (Croquants) appeared first on Pardon Your French.

What are French Sablé cookies?

If you’ve been following my recipes on this blog for a while, you’re probably no stranger to “Sablés”. These delicate, crumbly shortbread cookies are staples in France and an absolute favorite of mine!

The word “sablé” translates to “sandy” in French, which aptly describes the texture of these cookies due to their high butter content. Sablé cookies are typically made with just a few simple ingredients: flour, butter (lots!), sugar, and sometimes eggs or simply egg yolks. Their most famous variations include the Salted Butter Sablés from Brittany, but you’ll find them made with countless flavor twists throughout various French regions.

Just like shortbreads in America, sable cookies are staples in a French kitchen. Most people almost always have a box or two of sablés in their pantry to serve in case of surprise guests at coffee time. They are beloved for their rich buttery flavor and melt-in-your-mouth texture, making them a popular treat for tea or coffee time in France and beyond.

Lemon Poppy Seed Sablé Cookies

This lemon poppy seed variation is quite popular, and lovely for any season, I think. I love the freshness from the lemon and the earthiness from the poppy seeds – combined with the buttery notes I always yearn for in a sablé cookie.

After making this recipe countless times, I can also tell you that these cookies taste even better after a day or two spent in an airtight container. Time allows the flavors to meld and the sandy texture to develop as well.

Ingredients for these lemon poppy seed sable cookies

This sablé cookie recipe is relatively easy and requires staple pantry ingredients, along with lemon and poppy seeds. To shape the sablé cookies, you need a rolling pin and a cookie cutter (choose the shape you prefer!). Here is a detailed look of the ingredients you need. 

1. Flour. All-purpose flour is the way to go to create the proper “sandy” texture. Any other type of flour (whole wheat, gluten-free) will alter the texture.
2. Sugar. I prefer to use plain old white sugar for making sablé cookies.
3. A pinch of salt. To enhance all the flavors.
4. Poppy seeds. A healthy dose of poppy seeds yields delicious flavor and texture to these sablés.
5. Butter. Make you sure you use unsalted butter that is very cold. I like to cube the butter and pop it back into the fridge for about 30 minutes before using it, to ensure it is properly cold.
6. Lemon. You will need the zest from one whole lemon and 1 tablespoon (15ml) of fresh lemon juice. Because we are using the zest, I recommend using an organic lemon.
7. Egg. You’ll need one egg for the dough to come together. Make sure the egg is at room temperature so it integrates nicely into the other ingredients.

Frequently Asked Questions

How to store these Lemon Poppy Seed Sablés

• Once completely cooled, you can store the sablés in an airtight container for up to 2 weeks. I think they tend to get better and better every day that passes, as their flavors blend and develop.
• These sablés also freeze very well. Place them in an airtight container in the freezer for up to 3 months.

Audrey’s tips:

• A good quality butter will go a long way when making sablé cookies, since the buttery taste is so prevalent. Ideally opt for a European butter with a higher fat content.
• Do not overmix the dough, stop when the ingredients are just combined. The less you mix the dough, the more delicate in texture the sablés will be. On the opposite end, the more you mix, the tougher the sablés will be. 
• I used a round scalloped cooking cutter here, but any shape works.

I hope you’ll love this Lemon Poppy Seed Sablé cookie recipe as much as I do! If you have any questions, please leave a comment. 

More French cookie recipes to try: 

• Buckweat Sablé cookies with Chocolate
• Thin Spiced Almond Cookies (Pains d’Amandes)
• Cocoa and Almond Thumbprint Cookies (Linzele)
• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Breton Salted Butter Sables
• Chocolate chip cookies with fleur de sel 
• Butter Sables from Alsace (Butterbredele)

Lemon Poppy Seed Sablé Cookies

Print Recipe

Serves: 16 Prep Time: 20 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

2 cups (250g) all-purpose flour
½ cup (100g) sugar
½ tsp salt
3 tbsp (26g) poppy seeds
1/2 cup (1 stick/113g) unsalted butter, cold and cubed
The zest from 1 lemon
1 tbsp (15ml) lemon juice
1 large egg, at room temperature

Instructions

Step 1 - In a large mixing bowl, whisk together the flour, sugar, salt and poppy seeds. Add the cubed butter, lemon zest and juice, and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible.

Step 2 - Add the egg and combine until the dough comes together into a ball. Wrap in plastic film and chill for 30 minutes.

Step 3 - After the 30 minutes, unwrap the dough and place it onto a lightly floured surface.

Line a baking sheet with parchment paper. Pre-heat your oven to 350°F (180°C).

Step 4 - Roll the dough until it is ½-inch thick (1.27cm) and cut out circles with a cookie cutter. 

Step 5 - Transfer the sablés onto the paper-lined baking sheets, at least 1½ inches (3.8 cm) apart. If the dough is a little sticky, you may need a spatula to delicately unpeel the sablés from the working surface.  With a fork, poke little holes in each cookie. 

Bake for 12 minutes, until the edges of the sablé cookies turn lightly golden. Take out of the oven and let cool on the baking sheet for 2 minutes, then transfer the sablés to a cooling rack.

Remember, these get better by the day!

The post Lemon Poppy Seed Sablé Cookies appeared first on Pardon Your French.

I am very excited to be sharing this recipe with you today. This is one of my husband and I’s favorite desserts. And my husband (who comes from an Italian family and has had many Tiramisus in his life) says this is actually the best Tiramisu he’s ever had – true story !

This is a lesser-known regional French recipe which is popular in France, but not really outside of its borders. This is however a delicious and simple recipe that can be recreated in your own kitchen.

What is a Biscoff Tiramisu, also known as “Ch’tiramisu” ?

Strongly inspired by the Italian Tiramisu, the Ch’tiramisu is a dessert hailing from the Nord-Pas-de-Calais region in Northern France. It features fluffy cream (made from eggs, sugar and mascarpone) layered with coffee-soaked Biscoff cookies, instead of the lady fingers you find in a classic Italian Tiramisu.

Speculoos cookies are immensely popular in Northern France and Belgium. They are commonly served in local bistros with coffees and teas, and are widely enjoyed in the local cooking repertoire to flavor stew sauces or in desserts. There’s little wonder why locals one day put their own twist on Tiramisu with the use of speculoos.

Traditionally, there is no alcohol in a Ch’tiramisu. The Biscoff cookies are simply dipped into coffee before layering with the mascarpone mixture. I think this lets the flavor of these spiced cookies shine even more!

And lastly, why is it called a Ch’tiramisu, you may wonder? The locals from this region of France are nicknamed the “Ch’tis”, which helped give the name to this dessert.

What are Biscoff cookies ?

Biscoff cookies are a brand of speculoos cookies – a type of spiced short crust biscuit originating from Belgium. They were originally commercialized in 1932, by Belgian brand Lotus Bakeries under the name of Lotus Biscoff, short for «Biscuit» (Bis-) with «Coffee» (-coff). Biscoff cookies gained popularity beyond Belgium’s borders and are now widely recognized and enjoyed worldwide.

These cookies are so popular that speculoos cookies are often just referred to as “Biscoff” nowadays in North America, even when they’re from another brand.

Biscoff cookies are known for their distinctive caramelized flavor and crunchy texture. These cookies are spiced with cinnamon and brown sugar, giving them a delicious warming taste.

Ingredients you’ll need for the Biscoff Tiramisu

1. Eggs. Make sure they are at room temperature, they will be easier to beat to a firm peak (see “Audrey’s tips” at the end of the article)

2. Sugar. Opt for white sugar. I know it could be tempting to reduce the amount of sugar, but the cream won’t set as well with less sugar, so I don’t recommend doing so.

3. Mascarpone cheese. There are plenty of mascarpone brands available. One I recommend is Galbani, which is easy to find in North America and Europe.

4. Biscoff cookies. They are available in most grocery stores in North America and Europe.

5. Coffee. Drip or French-press coffee is best. Cool the coffee for at least one hour before using. I don’t recommend using espresso, as it has a stronger flavor which will overwhelm the subtle spices in this dessert.

6. Cocoa powder. Make sure you use unsweetened cocoa powder.

Frequently Asked Questions

I don’t have Biscoff cookies, can I use another brand of speculoos cookies?

Yes, of course! Biscoff is one brand of speculoos and by far the most available and well-known in Europe and in North America. But if you do happen to find another brand of speculoos cookies, feel free to use them.

Can I replace the Biscoff cookies with lady fingers?

Yes, you can, although you would basically be making a classic tiramisu. And, in my opinion, you would lose the complex flavor from the Biscoff cookies, which makes this dessert so unique.

Can I prepare this Biscoff Tiramisu in advance?

This Ch’tiramisu is even better when made in advance, allowing the texture to set and the flavors to blend. Cover each cup with plastic film and keep in the refrigerator for 2 to 3 days.

Audrey’s tips

This Biscoff Tiramisu recipe doesn’t require any difficult techniques and is pretty quick and easy to achieve. The key step however, is to make you beat the egg whites to a stiff peak, in order to create a fluffy mascarpone cream. So here are a few tips to do so.

• Choose older eggs (3 to 4 days old) and make sure they are at room temperature. Allowing older eggs to reach room temperature enhances the elasticity of their proteins, enabling them to stretch and incorporate more air during beating. Pasteurized eggs should be used if you want to be extra cautious of bacteria/salmonella.
• Make sure you use immaculate equipment while beating egg whites. A clean bowl and beater are essential, as even minimal traces of fat or egg yolk can hinder the whipping process, causing the egg whites to resist proper aeration.
• Separate eggs carefully. Make sure there are no traces of egg yolk in the whites, as even a small amount of fat from the yolk can prevent proper whipping.
• Start Slowly. Begin beating the egg whites on low or medium speed to create small bubbles. Once they start to foam, increase the speed gradually.
• Beating egg whites to stiff peaks means the egg whites are lightly glossy and stand straight up when you turn the beaters upside down. Be careful not to overbeat the whites or they will become dry and crumbly.

This recipe is made for 4 people, to be served in individual serving cups, jars or ramekins. You can easily double the recipe if you would like to serve more. 

I hope you’ll love this Biscoff Tiramisu (Ch’tiramisu) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French desserts you may like: 

• Queen of Sheba Chocolate Cake (Reine de Saba)
• Lemon Olive Oil Cake
• Classic French Chocolate Mousse
• Chestnut Cream Cake (Gateau Ardechois)
• French Walnut Coffee Cake (Gateau Grenoblois)
• Classic French Spiced Bread (Pain d’Epices)
• Dark Chocolate Olive Oil Cake
• French-style Fruit Cake (Cake aux  Fruits Confits)

Biscoff Tiramisu (Ch’tiramisu)

Print Recipe

Serves: 4 individual cups Prep Time: 20 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 9 voted )

Ingredients

3 large eggs, at room temperature *use pasteurized eggs if you want to be extra safe*
1/4 tsp salt
1/2 cup (100g) sugar
250g mascarpone cheese, at room temperature
About 20 Biscoff cookies
1/2 cup coffee [4 fl. Oz/125 ml]
2 tbsp unsweetened cocoa powder

Instructions

Step 1 - Separate the eggs and place egg yolks and egg whites into 2 different, large mixing bowls.

Step 2 - Add the sugar to the egg yolks and whisk for about 5 minutes, until the mixture is pale and foamy. Whisk in the mascarpone and set aside.

Step 3 - Add a pinch of salt to the egg whites. With an electric beater, beat egg whites until you get a firm peak.

Step 4 - With a spatula, fold about a ¼ or less of the egg whites into the mascarpone mixture to lighten and loosen it. In three separate additions, fold in the rest of the egg whites very gently and stop mixing when just uniform. The mixture should be fluffy.

Step 5 - Take 4 clean glass cups or ramekins. One after the other, dip four Biscoff cookies in the coffee – don’t soak them but quickly dip them so they’re just wet but not soft. Lay one cookie at the bottom of each cup and gently scoop a layer of mascarpone cream on top. Repeat the process alternating layers of cookies and mascarpone cream, finishing with one layer of cream. Smooth the top with an offset spatula or the back of a spoon, if needed.

Refrigerate the Ch’tiramisu cups for at least 3-4 hours. Before serving, dust the tops with cocoa powder.

The post Biscoff Tiramisu (Ch’tiramisu) appeared first on Pardon Your French.

What are Madeleines?

French Madeleines are bite-sized sponge cakes made with a generous amount of butter and baked in a shell-shaped mold. Halfway between a cake and a cookie, madeleines bear a signature bump. They have a taste and texture close to a light pound cake, with crisp golden edges all around.

Madeleines are incredibly popular all throughout France, often enjoyed with tea, coffee and during the “goûter” – the 4 o’clock snack time. They are a favorite among home bakers as they’re simple to make with just the baking essentials: sugar, flour, butter and eggs – and very easy to please kids and kids alike.

Madeleines belong to the list of French “gâteaux de voyage” (travel cakes) : simple, rustic French cakes that are easy to carry around.

The origin of Madeleines

Madeleines originate from the Town of Commercy, in the Lorraine region of northeastern France.

It is said that these small shell-like shaped sponge cakes have been named “madeleines” after their creator, Madeleine Paulmier. Madeleine was a chef in the mid-18th century for King of Poland Stanisław Leszczyński, who was in exile in Commercy at the time – and whose son-in-law was King of France Louis XV. 

Louis XV loved the tiny pastries so much that he named them in honor of their creator, Madeleine Paulmier. Soon enough, Queen Marie, Louis’ wife, introduced them to the royal court in Versailles and spread their fame all throughout France.

It was French writer Marcel Proust (1871 – 1922) who contributed to the international fame of the Madeleines. In his most famous novel, A La Recherche du Temps Perdu (In Search Of Lost Time), the narrator dunks a small Madeleine in a cup of tea and becomes instantly thrown back to tender childhood memories.

This so-called “episode of the Madeleine” has become a reference in French literature when speaking about involuntary reminiscence of the past.

Proust was so infatuated with the small treat that he described them as “a little shell of cake, so generously sensual beneath the piety of its stern pleating…” Have you ever heard a more poetic description of a cake?

The recipe

Although simple to make, madeleines do require a discussion of key points before diving in, including which pan to use and how to achieve the signature bumps.  

The traditional Madeleine pan

For this recipe, you need a traditional metal madeleine pan like this one. It is a little investment worth making if you are learning French baking.

The scalloped mold gives madeleines their unique shape, while creating a delightfully crisp bottom. Once you master this recipe, you’ll soon see that madeleines come in many variations – and truly never fail to please.

How to give madeleines a perfect bump?

The bump is the signature feature of a classic madeleine. And the secret to getting this perfect bump is to jolt the madeleines with a temperature shock. The batter needs to be very cold and the oven needs to be very hot. 

To do so, you first need to chill your madeleine batter until very cold, at least 2 hours. You then fill the madeleine molds and make sure the batter remains cold, by transferring the pan back into the fridge up until it goes into the oven if needed.

Meanwhile, you need to pre-heat your oven to a somewhat high temperature of 390°F(200°C), with a baking sheet in it. When your oven is fully pre-heated, only then can you now take the filled madeleine tray out of the fridge and stick it immediately in the oven, onto the pre-heated baking sheet.

When the filled, chilled madeleine tray touches the hot baking sheet, the heat contact shocks the batter. This temperature shock causes the batter to “jump”, resulting in a high, well-formed bump.

Use high-quality butter.

Aside from their crisp edges and unique bump, what sets French madeleines apart is their deliciously buttery taste – yet they don’t taste nor feel “greasy”.

This is achieved by folding the melted butter into the batter right at the very end – and not at the beginning like in most cake recipe. This ensures the batter has a nice shiny finish and it gives an incomparable buttery taste to the madeleines.

With such a generous amount of butter used for a madeleine recipe, make sure you use a high-quality European butter (unsalted).

Recommended equipment:

• A madeleine pan
• A whisk or electric beater
• A spatula
• A baking sheet, large enough for the madeleine pan to fit in
• A wire rack

Common Questions about Madeleines

Can I bake madeleines in another pan?

Yes, you can. I find that a mini muffin pan works well. Do note the texture will be different, the bump won’t be as prominent, and the edges won’t be as crisp. The shell-shaped molds are key to create the signature crisp edges.

My madeleines didn’t get bumps, why?

If the madeleines didn’t get bumps, it is likely that the batter wasn’t cold enough. It is the heat shock of baking a cold batter on a very hot pan that creates the bumps.

To ensure the batter is cold enough, make sure to rest it in the fridge for at least 2 hours. If you fill the madeleine pan with batter but don’t bake it right away, also place the pan in the fridge.

Can I prepare these madeleines ahead of time?

We find madeleine are best enjoyed warm from the oven, or within 2 hours as they tend to dry out quickly. You can prepare them in the morning to enjoy throughout the day or for an afternoon tea-time; but we wouldn’t wait any longer to eat them.

Does it matter if I use a silicone or traditional metal madeleine mold?

Yes, it does! We highly recommend you use only a traditional metal mold. This will ensure you’ll get golden, crisp edges and a nice bump, as the metal retains heat. A silicone mold won’t deliver the same crispness nor bump, and the signature ridged design won’t be as prominent either.

Can I let the batter rest in the fridge for longer than 2-3 hours, ie. overnight?

We do not recommend you rest the batter overnight in the fridge. After 2 to 3 hours, the butter starts to solidify, and the batter turns too thick.

Help! My madeleines are stuck to the pan.

If the madeleines are stuck to the pan, it is likely that the pan wasn’t greased enough.  Madeleines should normally be very easy to unmold by simply inverting the pan onto a countertop.

You can however use a little butter knife to lightly lift the edges and help un-pop the madeleines from their shell. 

How long can you keep madeleines?

Madeleines are best enjoyed right after baking. Their delicate texture is fleeting, and they can dry out fast. At most, enjoy them within 12 hours. We do not recommend freezing madeleines as you lose their texture.

I hope you’ll love this Classic French Madeleines recipe as much as I do! If you have any questions, please leave a comment. 

More French baking recipes you may like:

• French Almond Croissants (Bakery-style)
• Chouquettes (French Sugar Puffs)
• Classic French Butter Brioche (Brioche Pur Beurre)
• Classic French Toasts (Pain Perdu)
• Overnight No-Knead Bread
• French Bakery Beignets
• Roasted Hazelnut Financiers
• Chocolate Chip Cookies with Fleur de Sel

Classic French Madeleines

Print Recipe

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

½ cup (115g/1 stick) unsalted butter
½ cup (100g) granulated sugar
½ tsp vanilla extract
3 medium eggs, at room temperature
1 cup (120g) all-purpose flour
1/8 tsp salt
½ tsp baking powder
Confectioners sugar for dusting (optional)

Instructions

Step 1 – Start by melting the butter in a saucepan or in the microwave. Set aside to cool while you prepare the rest of the batter.

Step 2 – In a large mixing bowl, combine the sugar, vanilla extract, and eggs. Whisk together for at least 4-5 minutes, until the mixture becomes thicker, paler and a ribbon forms when you lift the whisk.

Step 3 – In a separate bowl, whisk together the flour, salt, and baking powder. Sprinkle the dry ingredients atop the wet ingredients and whisk slowly, starting from the center, until just incorporated.

Step 4 – Switch to a spatula. Pour the melted butter onto the batter and fold until just incorporated. First, it will feel like the butter just glides onto the batter and it will take about a minute until it starts to incorporate. The batter should look thick and shiny.

Cover the bowl with a plastic film and chill for 2 hours in the refrigerator. After two hours, the batter will look thicker and airy, almost sponge-like. This is normal. Do not try to knock the air out, or you will end up with flat madeleines.

Pre-heat your oven to 390°F(200°C), with a rack in the middle and a baking sheet set on it.

Step 5 – Using a pastry brush, lightly grease the pan and dust with flour. Even if using a non-stick pan, greasing is recommended.

Step 6 - Spoon one generous tablespoon of batter into each well. The madeleine shells should be filled ¾ of the way. If baking one pan at a time, refrigerate your second pan as the first one bakes. Bake for 12 minutes, or until the madeleines are golden brown on the edges and have a well-defined bump on top. Immediately invert the pan onto the counter and transfer madeleine to a cooling rack.

Step 7 – Wait for the madeleines to cool completely before dusting with confectioners’ sugar. 

The post Classic French Madeleines appeared first on Pardon Your French.

Chocolate Almond Twice-baked cookies from Provence

Known in French as “croquants”, these little twice-baked cookies may remind you of the Italian biscotti, but I promise they are French through and through. They are very popular in the South of France, and especially in Provence, where almonds grow abundantly. Just like biscotti, they are quick and easy to assemble, cut cross-ways and twice baked for an incomparable crispness. And they are very hard to stop at one!

See the recipe

Cocoa and Almond Thumbprint Cookies from Alsace (Linzele)

These little Holiday treats are a specialty from Alsace, France – a region that has an extensive repertoire of Holiday cookies. In essence, they are simple thumbprint cookies filled with raspberry jam, but the dough is made with ground almonds, cocoa and cinnamon. They are ultra sandy with a sweet sticky middle, and bring the taste of all the warm Holiday spices we love. 

Seet the recipe

Almond Cinnamon Shortbread Cookies (Alsatian Schwowebredele)

Known as Alsatian Schwowebredele, these Almond Cinnamon Shortbread Cookies belong to the long list of typical “bredele” cookies made over the holidays in Alsace, Eastern France. Made with ground almonds, a pinch of cinnamon and a generous amount of butter, these cut-outs are easy to make, deliciously sandy and taste just subtly spiced and nutty. A must-do recipe for your holiday cookie box!

See the recipe

Thin Spiced Almond Cookies (Pains d’Amandes)

Known as “Pains d’Amandes”, these thin Spiced Almond Cookies are a beloved specialty from the Flanders region, straddling Northern France and Belgium. Made with cinnamon, nutmeg and almonds, these slice-and-bake oblong cookies pack warm holiday-spiced flavors and a great crunch.

See the recipe

Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)

Cinnamon, nutmeg, ginger, clove, candied citrus peels, honey, almonds, kirsch liquor… if you like all kind of Holidays spices and fixings, you’re in for a treat! These popular Leckerli cookies embrace all the flavors of the Holidays in a delicious tiny format. “Leckerli” means “little treat” and that’s exactly what they are: sticky, chewy yet crisp edged, and so fragrant from all the spices.

See the recipe

Double Chocolate Twice-baked cookies (Croquants)

Known locally as “Croquants,” these double chocolate twice baked cookies are the French answer to Italian Biscotti. Hailing from sun-kissed Provence, these typical treats have a crisp texture and a classic elongated shape that make them perfect for dunking in coffee, tea or a glass of milk. 

See the recipe

Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)

Known in French as Lunettes de Romans, these Raspberry Jam Filled Sablé Sandwiches are delicious cookies hailing from the little town ofRomans-sur-Isère, in South Eastern France. Made from two layers of “pate sablée” and a jammy filling, they are the perfect mix of buttery/tangy and crisp/tender.

See the recipe

Breton Salted Butter Sablés

If there’s one cookie that defined my childhood, it is undoubtedly this one: the Breton Salted Butter Sablé, also known in French as the Galette Bretonne. It is a crisp, “sandy” cookie made with the simplest of ingredients: flour, sugar, eggs and a lot of butter enriched with sea salt flakes. It can be found in all bakeries across Brittany, and lots of natives like myself will tell you it is their absolute favorite.

See the recipe

Butter Sablés from Alsace (Butterbredele)

These Butter sablés from the Alsace region, known as “butterbredele”, are the most common cut-out cookies made and enjoyed over the Holidays in France. They are buttery, subtly flavored with lemon zest and satisfyingly crisp yet sandy. They are also simple to make – which make them a great baking project for the whole family. They are perfect for gifting, hanging on trees or just to be devoured on the spot.  

See the recipe

Buckwheat Sablés with Chocolate

Popular French butter cookies, Sablés come in all forms and flavors– and these Buckwheat Sablés with Chocolate are some of my favorite ones. Nutty buckwheat flavor, the rich taste of butter and speckles of dark chocolate come together in a perfectly crisp shortbread cookie texture. These easy to make cookies are a must to try, and adopt. 

See the recipe

Lemon Poppy Seed Sablé Cookies

These Lemon Poppy Seed Sablé cookies are melt-in-your-mouth French shortbreads that I recommend for any season, any occasion, or any reason. They offer a burst of zesty lemon, a gentle crunch from earthy poppy seeds, all wrapped in a rich buttery flavor. With their delicate, sandy texture, these sablés are perfect to pair along with your afternoon tea or coffee.

See the recipe

Chocolate Chip Cookies with Fleur de Sel

We all need a classic chocolate chip cookie recipe in our baking repertoire – and this is mine. These Chocolate Chip Cookies with Fleur de Sel are chewy on the inside, crispy on the outside, rich and buttery, and full of chocolate chips. They are sprinkled generously with Fleur de Sel before baking to make all the flavors pop and give them an incomparable taste. 

See the recipe

Classic French Madeleines

Quintessentially French, Madeleines are dainty bite-sized cakes that yields a soft middle, crispy edges, and a distinctive buttery taste. Easy and fun to make at home, they are best known for their shell-like shape and their signature bump at the top. I am sharing my tips (and the bump secret!) to master madeleines at home.

See the recipe

Roasted Hazelnut Financiers

While classic French financiers are typically made from ground almonds, these Roasted Hazelnut Financiers are made from – you guessed it – roasted hazelnuts, to help provide bolder flavors. This variation on these iconic French bite-sized cakes is a favorite of mine for its perfectly-matched notes of nutty brown butter and rich, toasty hazelnuts. These financiers are quick and easy to make, incredibly delicious and the perfect treats to ease into Fall baking.

See the recipe

The second Chocolate Sablés you see in the cookie box pictured (bottom row, middle) are Double Chocolate Shortbreads from Ricardo. I have been using this recipe for a while, and love it!

The post French Christmas Cookie Roundup appeared first on Pardon Your French.

The Tradition of Christmas Cookies in Alsace

Christmas cookies, also known as “bredele”, are a huge part of Christmas celebrations in the Eastern French region of Alsace. As early as mid-November, bakers start to prepare batches of these various cookies and sell them on display. If you are visiting Alsace around Christmas time, you will see these little Christmas cookies in virtually every bakery and on every market stand. 

There exists hundreds of bredele recipes out there, from the most traditional to modern takes. They come in various tastes, textures and shapes – cut out, sliced, piped, etc. Some of the most traditional and well-known recipes include the butterbredele, Linzele cookies, Spritz cookies, Leckerli cookies and these Schwowebredele. 

Alsatian people also love to make bredele cookies at home and offer them to their friends and family during the Holidays.

Notes and Substitutions:

• The cookie dough needs to chill for at least 2 hours before being rolled out, so plan accordingly. You can chill the dough overnight or up to 2 days prior. 
• Make sure you use unsalted butter, at room temperature. 
• Do not overmix the dough. Stop when the ingredients are just combined. To do so, I prefer to mix this dough by hand (instead of in a stand mixer) to get a better feel of the dough texture. The less you mix the dough, the more delicate the texture of the shortbread cookies will be. On the opposite hand, the more you mix, the tougher they will be. 
• You can use any cookie cutter shapes of your liking ! 

How to store these Almond Cinnamon Shortbread Cookies

• On your counter – These cookies can keep for up to 3 months stored in a metal tin box on your counter. 
• In your freezer – Well stored in an airtight container, these cookies can keep for up to 6 months. To thaw, leave them on your counter overnight. 

This recipe yields about 75 cookies. This is ideal for making a lot of cookies for hosting or Holiday cookie swaps. If you wish to make fewer cookies, you can easily halve the recipe.

I hope you’ll love this Almond Cinnamon Shortbread Cookies as much as I do! If you have any questions, please leave a comment. 

More cookie recipes you may like: 

• Thin Spiced Almond Cookies (Pains d’Amandes)
• Cocoa and Almond Thumbprint Cookies (Linzele)
• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Breton Salted Butter Sables
• Chocolate chip cookies with fleur de sel 
• Butter Sables from Alsace (Butterbredele)

Almond Cinnamon Shortbread Cookies (Alsatian Schwowebredele)

Print Recipe

Serves: Makes 75 Prep Time: 20 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 32M calories 20 grams fat

Rating: 4.2/5

( 10 voted )

Ingredients

4 cups (500g) all-purpose flour
1 ½ cups (150g) ground almonds
1 tbsp (7.5g) ground cinnamon
¼ tsp salt
1 cup (200g) sugar
1 cup (250g) unsalted butter, at room temperature
2 large eggs, at room temperature

For the egg wash:
1 large egg yolk
1 tbsp (15ml) milk

Instructions

Step 1 - In a large bowl, whisk together the dry ingredients: flour, ground almonds, ground cinnamon, salt and sugar. Add the butter, cut in rough chunks and mix with your fingers until you get a crumbly consistency and pea-size bits of butter are still visible. Add the eggs and mix again until just combined and the dough comes together into a rough ball. Wrap the dough in plastic wrap and chill for at least 2 hours, or overnight.

Preheat your oven to 350°F (180°C) with a rack in the middle. Prepare two baking sheets lined with parchment paper.

Step 2 - Take the chilled dough out of the fridge, unwrap and transfer onto a floured working surface. At this point, I like to divide the dough in two before rolling it out. Roll the dough out until it is ½-inch thick (1.27cm) and cut out shapes with cookie cutters.

Transfer the cookies onto the paper-lined baking sheets. If the dough is a little sticky, you may need a spatula to delicately unpeel the cookies from the working surface.

Step 3 - In a small bowl, beat the egg yolk with the milk and brush the top of the cookies with this egg wash.

Bake for 12 minutes, until the edges of the cookies turn lightly golden. Let the cookies cool for 1 minute on the baking sheets and then transfer onto a cooling rack to cool completely.

When the cookies are completely cooled to room temperature, store in a tin box.

The post Almond Cinnamon Shortbread Cookies (Alsatian Schwowebredele) appeared first on Pardon Your French.

Buckwheat, a staple ingredient in Brittany.

I have always had a fondness for alternative flours, especially buckwheat flour. Buckwheat, known in French as “blé noir” or “sarrasin”, is a central ingredient in Brittany cooking. It features in many of our local specialties, like savory buckwheat crepes or the earthy kig ha farz meat stew. I enjoyed this flour all throughout my childhood in France, and I have always loved it for its distinct earthy and nutty flavours. 

Buckwheat flour is gluten-free which makes it a good choice for anybody with gluten sensitivities or celiac disease. It is packed with nutrients and versatile. It is also widely available and a great choice for anyone just starting to play around in the kitchen with alternative flours. 

However, note that these buckwheat sablés aren’t gluten-free since they use a combination of both buckwheat and all-purpose flour.

Notes on Buckwheat flour in the US/Canada vs. France 

Since starting this blog, I have had a lot of people ask me about buckwheat flour. The question that I get the most is what brand/type of buckwheat flour to buy in the US/Canada to recreate the same taste and look as in France? Most people point out that buckwheat flour is much darker in US/Canada, resulting in darker results in baked goods and crepes.  

What I have found from my experience of juggling back and forth between North American and French flours is that the French buckwheat flour is usually sold in a refined form, whereas buckwheat flour in North America is usually left whole grain. 

• Un-refined North American buckwheat flour found in North America is grainier and darker in color. It will for instance create sablés or savory crêpes that are much darker in color and with a more assertive taste. Examples of North American whole-grain buckwheat flours are Bob’s Red Mill Organic Buckwheat Flour and the one you can find in bulk at a store like Bulk Barn. 
• Refined French buckwheat flour is usually powderier in texture and lighter in color. An example of French buckwheat flour is Treblec’s, which is sold everywhere in France, and online. This is probably one of the most famous brands, and the one that I grew up enjoying for making baked goods.   

I personally have no objection using either kind of these buckwheat flours – whole grain or refined. I just know what to expect. For instance, I often baked these Buckwheat Chocolate Chip Cookies while in Canada, and they ended up darker and earthier in taste since I was using whole grain buckwheat flour.

The sablés pictured here look lighter in color as they were made using French Treblec’s flour (since I recently moved back to France).

How to store these buckwheat sablés:

• Once completely cooled, you can store the sablés in an airtight container for up to 2 weeks. I think they tend to get better and better every day as their flavors blend and develop.
• These sablés also freeze very well. Place them in an airtight container in the freezer for up to 3 months.

Notes:

• A good quality butter will go along way for this sablé cookie, since the buttery taste is so prevalent. Ideally opt for a European butter with a higher fat content.
• The key to getting a delicate sablé texture is to not over-beat your dough. At first, the mixture will seem very dry but as you keep gently beating, it will bring out the moisture and the dough will come together in a rough and thick ball. As soon as it comes together, stop mixing.
• After being shaped into a log, the dough needs to rest for at least 2 hours in the fridge to firm and become sliceable. Ideally, leave it in the fridge overnight, which also helps developing the flavors.
• I prefer to use roughly chopped dark chocolate. But chocolate chips work perfectly too.

You may also like: 

• Buckwheat Chocolate Chip Cookies with Sea Salt
• Brownies with Pecans and Fleur de Sel
• Chouquettes (French Sugar Puffs)
• Roasted Hazelnut Financiers
• Homemade Hazelnut Chocolate Spread 
• Chocolate Chip Cookies with Fleur de Sel
• Hazelnut Chocolate Sea Salt Granola

Buckwheat Sablés with Chocolate Chips

Print Recipe

Serves: 2 dozens Prep Time: 20 Minutes + chilled overnight Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

1 ¼ cup (156g) all-purpose flour
¾ cup (95g) buckwheat flour (*see notes above)
¼ tsp salt
1 cup (2 sticks/225g) unsalted butter, at room temperature - soft.
2/3 cup (133g) granulated sugar
1 tsp. vanilla extract
1/3 cup (116g) dark chocolate, roughly chopped - or chocolate chips

Instructions

Step 1 - In a medium bowl, whisk together the all-purpose flour, buckwheat flour and salt.

Step 2 - In a large mixing bowl, cream together the butter with the sugar and vanilla until fluffy and lighter in color, about 1 minute.

Step 3 – Add the flours and chopped chocolate all at once and beat until just incorporated.

Step 4 - Transfer the dough onto a floured working surface and, with your hands, form the dough into a long log about (2 inches in diameter). The dough is dense, so if you find it too hard to shape in one long log, shape it in two short logs. Wrap the log tightly in plastic wrap and refrigerate at least two hours, but ideally overnight.

The day of baking, pre-heat your oven to 350°F (180°C) and line two baking sheets with parchment paper.

Step 5 – Take the log(s) out of the fridge at least 1 hour before, so it is not too tough to work with. Unwrap, and using a sharp cooking knife, slice the dough into ¼ inch thick coins. If you hit chocolate chunks with your knife, the dough might crumble a bit – do not worry, you can easily reshape the dough coins with your fingers.

Step 6 - Place the coins on the baking sheets, at least 1½ inches (3.8 cm) apart.

Bake for 12 minutes or until the sablés are golden brown underneath. Take out of the oven, leave the sablés on the sheet for 2 minutes and transfer them onto a cooling rack.

 

Notes...

This recipe was first published on the blog in January 2018. It was then updated on May 2022. I wanted to update the photos and add friendlier instructions. I also slightly reduced the amount of sugar and found that chopped chocolate (vs. chocolate chips) works better.

The post Buckwheat Sablés with Chocolate appeared first on Pardon Your French.

“Pains d’Amandes” are a coffee-time cookie favorite in Flanders. They can be found in most grocery stores and markets. They are also favorites amongst home bakers, as they are easy to make, even in large batches.

While you can find many different versions of the recipe, it almost always includes golden or brown sugar, cinnamon to flavor the dough and almonds (whole or sliced) for an extra crunchy texture.

In taste, “Pains d’Amandes” could remind one of speculoos cookies, but with the added goodness of almonds. These are very, very crunchy – which makes them somewhat addictive. They are great to dunk into a coffee or tea, or just to enjoy on their own. Their oblong shape also makes them perfect for sticking into a scoop of ice cream.

A Note on “Cassonade”

Like many regional baked goods from the French Flanders, at the northern tip of France, these Thin Spiced Almond Cookies (Pains d’Amandes) are traditionally made with “Cassonade” (brown or golden sugar). 

It is a little known fact that Cassonade is a beloved ingredient in the north of France. In the 19th century, France’s first sugar refineries established themselves around Lille, the capital of French Flanders, importing sugar cane from the French colonies, through the local port of Dunkerque. At the time, Cassonade became a common good in households, and gave cooks and bakers infinite inspiration for sugar-focused recipes. 

Still today, Cassonade holds a prominent place in Northern French cooking. It is enjoyed in popular local specialties, including la tarte au sucre (sugar pie), les gauffres fourrées au sucre (sugar-stuffed waffle cookies), and perhaps the most popular of all, Beef & Beer Carbonnade.

As far as using golden sugar (Cassonade Blonde) or brown sugar (Cassonade Brune) in this recipe, I tested it with both and found that using brown sugar gave more depth of flavor. The trials using golden sugar were delicious too, but a bit subtler in taste. I have also come across recipes that use crystal sugar or turbinado (raw) sugar – which I believe makes for an even crunchier cookie.

How to store Pains d’Amandes? 

• Store these cookies in an airtight container for up to 12 days at room temperature.
• Freeze them in airtight container for up to 3 months.

Baking notes:

• This recipe requires the cookie dough to rest and firm up in the fridge overnight, so plan accordingly.
• The first step of this recipe is to melt the butter with sugar in a saucepan. The butter should be completely melted but do not let the sugar completely melt/dissolve. Keeping sugar crystals intact will make for the signature crunch of these cookies. 
• I recommend you line up your baking sheet with parchment paper, and not silicon mats. Parchment paper will ensure the cookies turn dry and crispy, while they may not get as crispy if using a mat. 
• This recipe is easy, but the slicing of the dough into thin slices may be the only step that is a little delicate. Once taken out of the fridge, the dough will warm up and soften fast. Act quickly or you will end up with soft, thick and/or uneven slices, especially if you hit a hard almond. Make sure you use a very sharp knife (this is essential). Cut the slices with a quick and confident motion.
• Half-way through baking, the cookie slices need to be flipped. To do so, I like to use a large spatula and slide it under 2-3 cookies slices at a time and flip them. I find it easier than to slide it under each cookie one by one – they tend to fold/get misshapen when doing so.
• Along with baking sheets, you will also need a 8×8-inch (20.3×20.3cm) square pan or a 9×5-inch (22.9×12.7cm) loaf pan for this recipe.

I hope you’ll love this Thin Spiced Almond Cookies (Pains d’Amandes) recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Cocoa and Almond Thumbprint Cookies (Linzele)
• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Breton Salted Butter Sables
• Chocolate chip cookies with fleur de sel 
• Butter Sables from Alsace

Thin Spiced Almond Cookies (Pains d’Amandes)

Print Recipe

Serves: Makes 60 cookie slices Prep Time: 20 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 9 voted )

Ingredients

1/2 cup  (8 tbsp/1 stick/115g) unsalted butter
1 1/3 cups (295g) packed brown sugar
1/2 teaspoon ground cinnamon
¼ tsp grated nutmeg
1/3 cup (79g/ml) water
2 1/3 cups (325g) all-purpose flour
¼ tsp salt
¼ tsp baking soda
1 cup (85g) whole almonds (unblanched)
1/3 cup (30g) almonds slices

Instructions

Make sure to read the baking notes (above) before you start.

Step 1 - In a medium sauce pan, combine the butter, sugar, cinnamon, nutmeg and water. Place over medium heat and let melt, stirring occasionally, until the butter is all melted, but the sugar still has a grainy texture (we don’t want to melt the sugar entirely here). Immediately remove from the heat.

Step 2 - In a large mixing bowl, combine flour, salt and baking soda. Pour the sugar mixture in and stir with a wooden spoon until just incorporated. Add almonds and almond slices and stir again until just incorporated.

Step 3 - Line a 8x8-inch (20.3x20.3cm) square pan or a 9x5-inch (22.9x12.7cm) with parchment paper (bottom and sides). Press the dough into the pan and cover with plastic film. Chill overnight.

The next day, pre-heat your oven to 325°F (165°C) with a rack in the middle and line-up 2 baking sheets with parchment paper.

Step 4 - Pull the dough out of the pan, unwrap the dough and transfer onto a cutting board. It should resemble a firm block of fudge.

If you used a 8”x 8” square pan, start by slicing the square in the middle (so you have two 4”x 8” rectangles). Using a very sharp knife, slice the rectangles into 1/8-inch slices (or as thin as you can). Place slices onto baking sheets, leaving at least 1 inch space in-between each slice.

Bake (one sheet at a time) for 10 minutes, until golden underneath. Quickly flip cookies and bake 8-10 minutes until crisp-looking and golden.

Transfer cookies onto cooling rack.

Recipe adapted from Oncuisine.fr and Flo Braker’s book ‘Sweet Miniatures’. 

The post Thin Spiced Almond Cookies (Pains d’Amandes) appeared first on Pardon Your French.

They are also simple to make – which make them a great baking project for the whole family. They are perfect for gifting, hanging on trees or just to be devoured on the spot.  

Cooking Notes: 

• Make sure you use unsalted room temperature butter. 
• These Butter Sablés are flavored with lemon zest, which is optional. As another option, you can also use orange zest or  ½ tsp of freshly grated cinnamon. 
• Do not overmix the dough, stop when the ingredients are just combined. The less you mix the dough, the more delicate in texture the sablés will be. On the opposite, the more you mix, the tougher the sablés will be. 
• These Butter Sablés shouldn’t bake too golden in color, they must remain rather pale with a slight yellow hue from the egg wash. In comparison, they are much paler than the Breton Salted Butter Sablés.
• I used a star-shaped cooking cutter here, but any shape works. You can use a toothpick or a straw to poke out holes at the top of each cookie if you wish to hang them on a Christmas tree.

I hope you’ll love this Butter Sablés from Alsace (Butterbredele) recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like: 

• Cocoa Almond Thumbprint Cookies from Alsace (Linzele) 
• Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
• Raspberry Jam Swiss Roll 
• Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
• Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)

Butter Sablés from Alsace (Butterbredele)

Print Recipe

Serves: 18-20 cookies Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 12 voted )

Ingredients

1/2 cup + 2 tbsp (125g) sugar
½ lemon zest
1/2 cup (125g) unsalted butter, at room temperature
4 large egg yolks
2 cup (250g) all-purpose flour
1/2 tsp salt

For the egg wash:
1 large egg yolk
1 tbsp (15ml) milk

Instructions

Make sure you read the cooking notes before you start. 

Step 1 - In a large bowl, combine the sugar and lemon zest. Rub with your fingers so the zest releases its oils and the sugar becomes somewhat moist and lumpy. Add the soft butter and mix with a whisk until fluffy in texture. Add the egg yolks and mix until combined. Switch to a spatula or wooden spoon, add the flour and salt, and mix until it all comes together into a rough ball. Wrap with plastic film and chill for at least 2 hours.

Pre-heat your oven to 350F (180C) with a rack in the middle. Prepare two baking sheets lined with parchment paper.

Step 2 - Take the chilled dough out of the fridge, unwrap and transfer onto a floured working surface. Roll the dough until it is ½-inch thick (1.27cm) and cut out shapes with a cookie cutter. Optional: you can use a toothpick or a straw to poke out holes at the top of each cookie if you wish to hang them on a Christmas tree.

Transfer the sablés onto the paper-lined baking sheets. If the dough is a little sticky, you may need a spatula to delicately unpeel the sablés from the working surface. 

Step 3 - In a small bowl, beat the egg yolk with the milk and brush the top of the sablés with this egg wash. 

Bake for 10 minutes, until the edges of the sables turn lightly golden. 

Transfer the sablés immediately to a cooling rack.

Notes...

These Butter Sablés from Alsace (Butterbredele) can keep for up to 3 months stored in a metal tin box on your counter, or up to 6 months in an airtight container in your freezer. If you hang them on your Christmas tree, they will keep for up to 2 weeks.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Butter Sablés from Alsace (Butterbredele) appeared first on Pardon Your French.

In essence, they are simple thumbprint cookies filled with raspberry jam, but the dough is made with ground almonds, cocoa and cinnamon. They are ultra sandy with a sweet sticky middle, and bring the taste of all the warm Holiday spices we love. 

Cooking notes: 

• These Linzele cookies are traditionally filled with raspberry jam; but feel free to use another fruit jam if you wish. 
• How to avoid cracks? Like most thumbprint cookies, the dough is sandy like a shortbread and can crack easily when you press on it. To avoid cracks as much as possible, make sure you roll the dough in firm, smooth balls. Then, press very gently and very slowly on them in the center. The slower and gentler you are, the less cracks you will get. Although note that this is a purely esthetic matter and your cookies won’t taste any less delicious if cracked here and there. I personally do like a rustic cookie-style so don’t mind a few cracks.
• Make sure you use unsweetened cocoa powder or these Linzele will end up too sweet. 
• Make sure you use soft, room temperature butter. 
• A food scale is recommended for this recipe, as each cookie dough ball must be rolled in 10 grams balls.

I hope you’ll love this Cocoa and Almond Thumbprint Cookies from Alsace (Linzele) recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like: 

• • Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
  • Raspberry Jam Swiss Roll 
  • Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
  • Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)

Cocoa and Almond Thumbprint Cookies from Alsace (Linzele)

Print Recipe

Serves: 45-50 cookies Prep Time: 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 26 voted )

Ingredients

1 cup (125g) all-purpose flour
1 1/3 cup (125g) ground almond
1 tsp baking powder
¼ tsp salt
½ cup (100g) sugar
2 tbsp (15g) unsweetened cocoa powder
1 tsp ground cinnamon
½ cup (125g) unsalted butter, at room temperature
1 large egg

Instructions

Step 1 - In a large mixing bowl, combine the all-purpose flour, ground almond, baking powder, salt, sugar, cocoa powder and cinnamon. Dig a well in the middle and add the butter and egg. With a large wooden spoon or your hand, mix until it all comes together into a large dough ball that leaves the edges of the bowl clean. Wrap the dough in plastic film and chill for at least 2 hours.

Step 2 - Pre-heat your oven to 350F (180c) with a rack in the middle. Prepare two baking sheets lined with parchment paper.
Unwrap the dough and transfer it onto a working surface. Roll small dough balls (10g each) between the palms of your hands and place them on the baking sheets spaced out between 2-2.5 inches.

Step 3 - Press a thumbprint into center of each ball, 1/2” deep. Fill with a tiny spoonful of raspberry jam. Bake each sheet for 15 min.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Cocoa and Almond Thumbprint Cookies from Alsace (Linzele) appeared first on Pardon Your French.