[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.

Tips: The beautiful thing about this recipe is that it requires no hand mixer, stand mixer, or really any machinery besides an oven. If you're a novice baker, this is a good recipe to, quite literally, get your hands dirty with.

Tweaks: The recipe suggests to refrigerate the dough at least two hours, or up to 24. If you leave it in that long, be sure to let it warm up a bit before rolling it out.

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

  • Yield:makes 8 to 10 lunettes
  • Active time: 25 minutes
  • Total time:3 hours or overnight, if refrigerating


  • 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)


  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.