our Italian Cooking

Conversion Calculator !

Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01

HOME PAGE >> Guest Cooks >>

Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
before using
our site
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map



about us

Some More Hot Topics You'd Like to See adv.
Anna Maria Suggests

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!

Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy

Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil

Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!

Place in a bowl flour, butter, sugar . . . .
sable 02.jpg sable 01a.jpg sable 03.jpg sable 04.jpg sable 05.jpg sable 06.jpg sable 07.jpg sable 08.jpg sable 09.jpg
. . . . hard boiled yolks, and lemon rind.
Combine the ingredients . . . .
. . . . until forming a smooth dough.
Wrap the dough in plastic and place in the refrigerator for about 30 minutes.
Preheat oven 375 F (190 C). On a lightly floured work surface, flatten the dough with a rolling pin until about 1/4 inch (5 mm) thick.
Cut the cookies with a round cookie cutter.
With the help of a spatula (the dough is very soft and fragile). . . .
. . . . transfer the cookies to a cookie sheet lined with parchment paper. Bake for about 12 - 13 minutes, until fully cooked but still pale. Remove the cookies from the pans immediately and transfer to a rack to cool.
Avoid heating the dough, otherwise will become inconsistent and difficult to work.

Watch the cookies closely. Don’t color them: They burn very easily.
1 cup (150 gr) flour
8 tablespoons (100 gr) butter
2 1/2 oz (75 gr) sugar
2 hard boiled eggs, yolk only
grated rind of 1 lemon
Sable is a classic French cookies originated in Normandie. The name Sable’, comes from the French word for sand, because of their crumbly texture. Soft and delicate they are very easy to make. The hard-boiled egg yolk adds extra body, and they can eventually be flavored with nuts or zest. They are traditionally cut into rounds with fluted edges, but they could also assume different shapes. Try to sandwich them with chocolate or jam: It makes a lot of fun to do them with and for kids.
sable 01xx.jpg
Recipe by Andre Olegine
French Butter Cookies