Sablé

This classic Breton cookie is characterized by its sandy (sablé in French) texture, which is a result of large quantities of butter and egg yolks used to make them. The cookies were first produced in 1670 in Sablé-sur-Sarthe, when the steward of Prince Condé made him some shortbreads for a party.

According to the story, he named them sablé in honor of the Marquise de Sablé, who was also present at the party. The cookies can be flavored with a wide variety of ingredients, such as lemon or orange zest, almonds, green peppers, or cheese. It is recommended to serve them with a cup of hot coffee or tea.