Tonka Bean Cookies

Tonka Bean Cookies with the Aroma of Vanilla and Caramel

La Sablésienne's Tonka bean cookies are round, scalloped butter sablés from France, delicately flavored with Tonka bean. A Petit Sablé made using traditional craftsmanship, whose scent is reminiscent of vanilla and caramel – not your ordinary butter cookie.

Tonka bean cookies by La Sablésienne are French butter sablés from Sablé-sur-Sarthe, refined with the warm aroma of the Tonka bean. Their scent is reminiscent of vanilla, caramel, and a hint of marzipan, while the dough remains buttery and shortcrust – in France, they are called Les Petits Sablés à la fève de tonka. The butter, free-range eggs, and flour come predominantly from the west of France. Few ingredients, a lot of manual labor, and an aroma you won't forget.

Warm aroma on shortcrust butter dough

The sablé breaks with a crumbly texture, tastes of butter first, and then unfolds the warm, slightly sweet aroma of the Tonka bean.

Aromatic, buttery, spicy – that is how the taste settles on the tongue. The Tonka bean brings notes of vanilla, caramel, and marzipan, completely without the addition of artificial flavors. Round and finely scalloped, the cookie fits in the hand, lightly baked and delicate. Nothing about it is overpowering; the aroma arrives softly and lingers. If you like vanilla and marzipan, you will love the Tonka bean.

With espresso, crème brûlée, and quiet moments

Tonka bean cookies are a fine companion for espresso or coffee, spicy and warm at the same time—a cookie for people who appreciate the extraordinary in the simple.

The Tonka sablé pairs as well with a strong espresso as it does with a crème brûlée, a panna cotta, or a scoop of vanilla ice cream, whose sweetness it complements. Rice pudding or a baked apple in autumn also gain depth with a crumbled Tonka sablé. A glass of port wine in the evening welcomes it, and alongside the dark Sablés tout chocolat, two warm aromas meet. Even on its own, with afternoon tea, it is a little ceremony.

Amélie and the art of reimagining the forgotten

Since 2003, Amélie Loret Scherrer has been running the Biscuiterie La Sablésienne, bringing forgotten recipes back to the table.

Amélie has remained curious – she travels, samples, and draws inspiration from foreign cuisines, especially from Japan and its culture of beautiful gifting. In this way, she evolves the classic Petit Sablé: The Tonka bean is a modern note on a recipe that dates back to the 17th century and is part of the French culinary heritage. The house was built in 1962 by pastry chef Georges Justier.

As ever, every sablé is kneaded, shaped, and stamped by hand, placed on metal sheets, and picked up individually – without dyes, without preservatives. Thus, every sablé tastes of honest craftsmanship, not a factory. You can find the other varieties in the La Sablésienne assortment, paired perfectly with a freshly roasted coffee.

Crumbled over a vanilla cream

The square 100g box contains four bags of four sablés each, keeping the aroma fresh when you open one. With an espresso after a meal or crumbled over a vanilla cream, the Tonka bean shows what it's made of. And when guests arrive, a small plate of these sablés next to the coffee always makes a good impression. Because the Tonka bean is naturally intense, a single small cookie is enough for a great moment.