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.
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.
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.
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.
ZeeKhana Khazana says
June 6, 2013 at 17:21I 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.
Joan Price says
May 16, 2013 at 18:32I 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!
Rose says
April 7, 2013 at 18:27I do like traditional sables, but with the olives they were something very special. I will definitely make this recipe again.
Mary Hirsch says
April 7, 2013 at 17:21Your meanderings (meaning, your writing) in your Posts just keeps getting better and better. Just enjoyed reading the first paragraph. Didn't like David's seaweed sébles but loved these. And, you're right, just like the loaf cake, we can go all different ways with this mixture. It's that good. But, of course, you know me, I have to wait until the rest of you more creative adventurers give me suggestions. The only improvements/changes I had in mind, per Mardi are oilier olives and sea salt topping. So, thank you for yours. I think you sliced yours bigger than I did and I love the looks of yours. Like you, I cannot wait to make these again.
heidi says
April 7, 2013 at 13:00Great post!! I loved your photo of the cookies before they were baked. As per my post, I cannot figure out how to make the darn things round when shaping them and your photo gave a great tip. Also, your idea of not going into a store while watching your calories is a great one. I need to get on that bus!
alfews says
April 7, 2013 at 12:34These looks so good!! Great pictures! I like the substitute of cornstarch for potato starch.
mireia badia says
April 7, 2013 at 10:07This looks delicious, as I was reading your blog I needed a bite, YUUUM!
Cocoa and Lavender says
April 6, 2013 at 20:00THese do look ridiculously good. At first I don't know if they were a dessert or an appetizer, and now I think I could use them either way! ~ David
mividaenundulce says
April 6, 2013 at 16:50Not so hard to make, right? My son and I are the only ones at home that enjoy eating olives, so this could be just for both of us.
ahu says
April 6, 2013 at 13:55Pierre Herme is the man. love it.
Mardi Michels says
April 6, 2013 at 11:30Hey – a stand mixer is one bowl too 😉 Your cookies look great and your dough is perfect- I am still trying to figure out what I did wrong with mine. I still preferred the seaweed sablés we made earlier though…
Medeja says
April 6, 2013 at 08:28Lovely shortbread! I think with a glass of white wine would taste just perfect 🙂