French · Dessert
Candied Fruit Cookies
A buttery French-style sablé studded with glacé cherries and candied apricot, lifted with orange zest and a trace of almond flour for a soft, tender crumb. The candied fruit turns jammy and caramelised at the edges during baking, giving each cookie little pockets of concentrated sweetness against the rich, lightly sandy dough.
$1
20 minsPrep
14 minsCook
64 minsTotal
MediumLevel
Nutrition per serving
230Calories
3.8gProtein
12.2gFat
26.9gCarbs
10.9gSugar
1.5gFiber
267mgSodium
67mgChol
6.2gSat Fat
132mgPotassium
26mgCalcium
1.3mgIron
0.1mcgVitamin B12
1.7mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Champagne
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Cream the softened butter and sugar together in a bowl until pale and fluffy, about 2 minutes by hand.
2
Beat in the egg yolk and vanilla extract until fully incorporated.
3
Sift the all-purpose flour, almond flour and salt over the mixture and fold in just until a soft dough forms.
4
Fold in the diced candied apricot, quartered glacé cherry and orange zest, distributing the fruit evenly through the dough.
5
Cover and rest the dough in the fridge for 30 minutes so it firms up enough to shape.
6
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment.
7
Divide the dough into 4 equal portions and roll into balls, then flatten slightly into rounds about 2cm thick, spaced apart on the sheet.
8
Bake for 13-15 minutes until the edges turn pale gold and the centres are just set.
9
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g Butter, softened
- 14g14g Sugar White
- 8g8g Egg Yolk
- 38g38g All Purpose Flour, sifted
- 8g8g Almond Flour
- 10g10g Apricot Dried, finely diced, candied-style steeped in syrup
- 10g10g Cherry, glacé, quartered
- 5g5g Orange, zested
- 2g2g Vanilla Extract
- 1g1g Salt
