Lunettes

[Photograph: David Vergne]

Named after the two little peepholes that resemble reading glasses, La Boulange: Cafe Cooking at Home presents these lunettes, with two kinds of jam sandwiched between buttery cookie squares.

Reprinted with permission by Pascal Rigo. Copyright © 2013. Published by Chronicle Books. Available wherever books are sold. All rights reserved.

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Lunettes

About This Recipe

Yield:makes 8 to 10 lunettes
Active time:25 minutes
Total time:3 hours or overnight, if refrigerating
This recipe appears in: Bake the Book: Lunettes

Ingredients

  • 1/2 cup (1 stick) plus 6 tablespoons unsalted butter
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup hazelnut meal
  • 3 eggs
  • 1 teaspoon vanilla extract
  • powdered sugar, for dusting
  • 1/2 cup fruit jam, in total (1/4 cup of each)

Procedures

  1. 1

    Gather your ingredients. Have ready a ribbed 3-inch square cookie cutter (or any cutter will work) and a ribbed 1-inch-round cookie cutter.

  2. 2

    Cut the butter into cubes. In a large bowl, combine the butter, flour, sugar and hazelnut meal. Mix with your hands until you have a dough with a crumbly consistency.

  3. 3

    Add 2 of the eggs and the vanilla and mix well with your hands.

  4. 4

    Knead the dough on a work surface and form into a large ball. Dust with flour and wrap with plastic. Refrigerate for at least 2 hours and up to 24.

  5. 5

    Preheat the oven to 350F. With a floured rolling pin, roll out the dough until about 1/2 inch thick.

  6. 6

    Using the square cookie cutter, cut as many cookies as possible from your dough.

  7. 7

    Lay the squares on a baking sheet lined with parchment paper. Using the round cutter, cut two holes in each of half of the squares. These will be the top cookies.

  8. 8

    Beat the egg in a dish and brush all the squares with the egg wash. Bake for 15 minutes or until light golden brown.

  9. 9

    Sprinkle the lunette tops with powdered sugar. Spread 1/2 tablespoon of each jam flavor in the middle of each bottom cookie (the ones with no holes). Cover with the tops.

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