Ispahan Sablés, Humbled
Prep time
Cook time
Total time
Adapted from Dorie Greenspan's adaptation of Pierre Hermé’s famous Ispahan Macarons. For the sanding sugar, I used the Wholesome Sweeteners brand of organic Demerara—you want big-crystals sugar. Dorie suggests freeze-dried raspberries but I've found a way around that time-consuming process. The recipe makes about 5 dozen cookies.
For the sugar
  • ¼ cup sanding sugar
  • ¼ tsp rose water
  • Red liquid food colouring
For the Sablés
  • 1 cup fresh or frozen raspberries
  • 1⅔ cups flour
  • ½ cup + 3 Tbsp unsalted butter, at room temperature
  • ⅓ cup sugar
  • ½ tsp rose water
  • ¼ tsp fleur de sel or your best salt
For the sugar
  1. Put the sugar into a small zipper-lock plastic bag. Put the rose water and food colouring on top of the sugar, seal and shake, adding more food colouring if necessary.
For the Sablés
  1. Put the raspberries into a zipper-locked bag, seal and crush them with a rolling pin until pulverized. Place the raspberries in a small frypan and over medium-high heat, cook for a few minutes ,stirring constantly until the raspberry juice has evaporated. Let cool. You should have ½ cup of raspberry purée. Mix the raspberry purée into the flour.
  2. Using an electric mixer, beat the butter until it's soft and creamy, about 2 minutes.
  3. Add the sugar, rose water and flour de sea and beat for 3 minutes.
  4. Add the raspberry/flour mixture. Mix at low speed until the dough forms soft curds.
  5. Divide the dough into 4 pieces and roll each piece into an 8-inch log.
  6. Spread the sugar onto a piece of wax paper and roll the logs in the sugar until they're completely coated.Wrap each log in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
  7. To bake, set your oven to 325 F. Line your cookie sheets with parchment paper. Cut the logs into ½-inch thick rounds and place on the cookie sheets, leaving about 2 inches between each round. Bake for 20 minutes until the cookies are firm around the edges but the tops are still pale pink. Let them rest for a few minutes before slipping them out of the pans to cool.
Recipe by Latitude 65 - Jubilados Savouring the Journey at