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    Home » Recipes » Cookies & Crackers

    Published: Apr 5, 2013 · Modified: Dec 26, 2019 by Paula Montenegro · Income from ads and affiliate links 32 Comments

    Olive Sablés from Pierre Hermé

    Olive Sablés from Pierre Hermé

    With big names like the one in the title, come even bigger expectations. I don't expect anything less than a unbelievably good olive sablé recipe from the pastry master. In my opinion, this crumbly, sweet and salty sables are ridiculously good. The texture alone will put Proust's madeleine to shame. 

    But that's me. I have a feeling the opinions will be divided like the red sea.

    Olive Sablés from Pierre Hermé

    Today's baking recipe for our French Fridays with Dorie group is, obviously olive sablés, the french take on shortbread, and in this case, tweaked to incorporate olive oil, black olives, corn or potato starch and hard-boiled egg yolk. Yes. Already boiled. And grated.

    It needs a few hours in the fridge to harden up and cut, so they can be made a few days in advance or frozen. Just thaw in the fridge.

    Olive Sablés from Pierre Hermé

    This recipe stands out because of the ingredients not the technique. I made it in one bowl with a wooden spoon, like I always mix shortbread. It calls for a stand mixer, but just like the mocha chocolate apricot cookies, there was a fat chance of that happening. Hey, I'm the one washing up after.

    And this time I only changed the potato starch for cornstarch. I had a lot at home and didn't want to venture into the store where all the flours, nuts and other goodies are sold because I kinda put myself on a diet.

    It was getting a bit out of hand. I would go to get one single ingredient, like the potato starch, and come out with a 5 pound bag of numerous things that I just had to have. So no health food store for at least another week.

    Olive Sablés from Pierre Hermé

    I think it probably didn't change the texture much. And really, I will make them again with cornstarch, since they came out so, so, so, so, so good.

    The truth is I can easily do without the olives. Not because I don't like how they taste in it, but because what I liked the most is the cookie mixture itself.

    I will make this a million times more, I know it. And things like citrus zests or toasted walnuts or sesame seeds will be added for sure. I have so many ideas in my mind already.

    Just like it happened with the Ispahan cake, with almonds and raspberries. There are so many good way to substitute flavors.

    You can find Dorie's recipe from Around my French Table here.

    Olive Sablés from Pierre Hermé

    More Cookies & Crackers Recipes

    • Chocolate Chip Oatmeal Cookies
    • White Chocolate Cranberry Oatmeal Cookies
    • Gingerbread Cookies (with video)
    • Chocolate Peppermint Cookies

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. ZeeKhana Khazana says

      June 06, 2013 at 5:21 pm

      I have seen this for the very first time. It looks pretty impressive. I am agree with the concept of substituting ingredients. I will prepare such olive using Indian Food Recepies and share with friends.

      Reply
    2. Joan Price says

      May 16, 2013 at 6:32 pm

      I would never have thought to try something like this, but it looks so good! I've been cooking with different olive types and trying out different oil recipes. Maybe I'll put baking with them next on the list!

      Reply
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