Apricot Cookies

Apricot cookies with sun-kissed fruit from France

La Sablésienne's apricot cookies are round, scalloped butter sablés from France featuring pieces of sun-ripened apricot. A traditional artisan petit sablé, fruity and crumbly – not mass-produced, but hand-picked.

Apricot cookies from La Sablésienne are French butter cookies from Sablé-sur-Sarthe, with delicately tart apricot pieces baked into their crumbly dough. The fruit brings a touch of sunshine to the buttery sablé without overpowering it – in France, they are known as Les Petits Sablés aux pépites d'abricot. The butter, free-range eggs, and flour come predominantly from western France, and you will search the ingredient list in vain for artificial flavors.

Crumbly butter pastry with a heart of apricot

The sablé breaks with a crumbly, buttery snap, followed by the apricot with its fine, sun-ripened acidity.

Fruity, buttery, delicate – that is how the cookie plays on the tongue. The small pieces of apricot keep the sweetness fresh and give it a slightly tangy tone, such as only ripe stone fruit can provide. Dappled golden yellow, the sablé lies in the hand, round and finely scalloped. It smells like a summer garden, yet never tastes like compote. As simple as the ingredients are, this little round pastry is full of character.

With tea, cream cheese, and a moment of calm

The apricot cookies are a fine companion to black or green tea, both fruity and tranquil. A cookie for a quiet hour in the afternoon.

The apricot sablé goes just as well with mild cream cheese and fresh goat cheese as it does with a dollop of yogurt or a glass of chilled white wine in the evening. When crumbled, it makes a perfect no-bake crust for an apricot tart or cheesecake. It tastes doubly fruity alongside a piece of ripe apricot, and on the plate, the fruity raspberry sablés pair well with them – two summer fruits side by side. And in winter, served with a glass of dessert wine, the sablé brings a piece of summer back to the table.

Baked on metal trays since 1962

In 1962, pastry chef Georges Justier founded the biscuit factory in Sablé-sur-Sarthe to preserve an ancient recipe.

The recipe for the petit sablé pur beurre dates back to the 17th century. Justier wanted to preserve what generations of pastry chefs in Sablé had passed down: plenty of fresh butter, few ingredients, and a great deal of handiwork. To this day, the dough is kneaded, shaped, and stamped by hand, and then picked up individually after baking. Afterward, every cookie is packaged into small bags, cases, and metal tins, just as the house has done for over sixty years.

Between 1990 and 2003, France documented its culinary heritage in 22 volumes, and the petit sablé pur beurre from Sablé-sur-Sarthe has its place among them. Since 2003, Amélie Loret Scherrer has continued to run the house without artificial flavors, artificial colors, or preservatives. You can find more varieties in the La Sablésienne collection or add some French galettes to your selection.

On a cheese board alongside mild soft cheese

The 100g square box contains four bags with four sablés each, ensuring the rest stay fruity and crumbly when you open one. Whether with a cup of afternoon tea or on a cheese board between mild soft cheese and fresh figs, this cookie is surprisingly versatile, and you will see: it is rarely just one. If you like it for breakfast, add a spoonful of apricot jam alongside it on a baguette.