How to make
Preheat the oven to 180°C (350°F) and prepare a flat baking tray lined with parchment paper. A mixer is recommended for this recipe.
Place the blanched almonds, powdered sugar and candied orange peel in a blender and grind them until a fine crumb mixture forms.
In a mixing bowl beat the butter with a mixer until it becomes pale and creamy.
Add the almond mixture and mix on low speed for about 1 minute until combined.
Add the egg and the fresh orange juice and mix again until the ingredients are fully incorporated.
Gradually add the sifted flour and mix until a soft butter dough forms.
Remove the dough from the bowl and divide it into two equal portions. Shape each portion into a cylindrical log.
Wrap the dough logs in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This resting time helps the dough develop flavor and makes slicing easier.
Once well chilled, remove the dough from the refrigerator and let it rest at room temperature for a few minutes.
Spread granulated sugar on a flat plate and roll each dough log in the sugar so it is evenly coated.
Using a sharp knife, slice the dough into cookies about 1 cm (0.4 inches) thick.
Arrange the cookies on the prepared baking tray leaving space between them.
Place the tray back in the refrigerator for about 15 minutes to firm up the butter dough. This step helps the cookies keep their shape during baking.
Bake at 180°C (350°F) for about 13-15 minutes, until the edges develop a delicate golden color.
Allow the cookies to cool completely before serving.
Original French orange sablé cookies have a delicate buttery texture with a light almond crunch and refreshing citrus aroma.
Don't miss our recipe for homemade French brioche and the classic French macarons - two iconic French pastries loved around the world.
