SHORTBREAD COOKIES WITH WARM APPLES AND JAM
WHILE chocolate desserts, fresh fruit sorbets and fruit tarts re main the classic, ever-popular French desserts, lighter, cookie- based desserts are appearing more frequently. Several Paris restaurants have recently offered sable, or shortbread cookie, desserts. This recipe comes from Jacqueline Fenix, a fine restaurant in Neuilly, a Paris suburb, where the chef, Michel Rubod, offers warm shortbread with sauteed apples and homemade apricot jam. At Tour d'Argent the menu recently featured a dessert made of three layers of sables interlaced with fresh raspberries, all set in a pool of fresh raspberry sauce, while at Jacques Cagna sables came warm from the oven, accompanied by sauteed apples and cinnamon ice cream.
Provided by Patricia Wells
Categories dessert
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In food processor blend ground almonds, sugar and yolks. Add butter and flour and process until well blended. Remove dough and shape into 6-by-2-inch roll. Refrigerate in plastic wrap for 24 hours.
- Preheat oven to 375 degrees.
- Roll cookie dough into 1/4-inch thickness, then cut into 18 rounds 2 1/2 inches in diameter. Place on baking sheet and bake for 10 minutes, or until golden.
- Prepare apple slices while cookies are baking. Melt tablespoon of butter in medium-size skillet over moderate heat. Add apples and sugar and cook, stirring occasionally, just until slices are cooked through, about 10 minutes.
- To serve, place 3 warm cookies on each plate, top with portion of apples and serve immediately with pot of jam.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 19 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 7 milligrams, Sugar 25 grams, TransFat 1 gram
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