Traditional Algerian Sables (Cookies) - Like Linzer Augen

Recipe by Um Safia
READY IN: 33mins




  • Preheat oven to 170°C
  • Cream the margarine & sugar(s) until light & fluffy.
  • Beat in the egg & vanilla, then gradually fold in the flour & baking powder.
  • Mix slowly until a soft dough forms. The dough is very soft & needs handling with care but it shouldn't be sticky. If your dough is still a little sticky, sift in a little extra flour.
  • Roll out to about 4mm thick, be sure to flour the rolling pin well.
  • Cut out 'tops & bottoms' for your sables.
  • Place on a baking tray lined with aluminium foil (shiny side up) & bake for 8 minutes. The sables should be just set but still white.
  • Allow the sables to cool on the sheet for a minute then remove to a cold plate or tray to finish cooling.
  • When the sables are fully cooled, heat the jam until bubbling.
  • Place all the sables tops onto a tray & dust generously with the icing sugar.
  • Allow the jam to cool slightly then spoon approx 1/2 tsp of the jam onto the underside of the sables 'bottoms'.
  • Then carefully place a 'top' over the blob of jam.
  • Allow to set, then store in one layer in an airtight container for upto 10 days.