Known in French as Lunettes de Romans, these Raspberry Jam Filled Sablé Sandwiches are delicious cookies hailing from the little town of Romans-sur-Isère, in South Eastern France. Made from two layers of “pate sablée” and a jammy filling, they are the perfect mix of buttery/tangy and crisp/tender.
They’re very popular all throughout France and can be found in most bakeries around the country, ready to be enjoyed for “le goûter” (4pm French snack time). You can find them sold in most grocery stores in France too, but they’re a breeze to make at home from scratch – and the result is so pretty!
The Lunettes de Romans cookies are traditionally oblong in shape with two holes in the middle, which explains their name “lunettes” (eye glasses, in English). But because a scalloped oblong cookie cutter is harder to find, I opted for a simple scalloped round cutter and only one hole in the middle. This makes these Sablé Sandwiches more accessible and smaller too (so you can have more!).
Cooking notes :
- Do not over-knead the dough or the sablés will be tough.
- Keep on eye on the oven while you bake the sablés, as they have to remain quite pale in color (much paler than the Breton sablés, for instance) and can turn too golden very quickly. If too baked and golden, they will be tough and end up difficult to eat with the jam in the middle (they will crumble and the sandwich gets messy).
- Lunettes de Romans are traditionally made with Rasberry jam. I love to use Bonne Maman jams (no ads, I just love their jams!). But you can opt for the jam of your choosing: strawberry, blueberry, apricot, orange marmalade…or even lemon curd, caramel or hazelnut spread.
- I even prefer these Lunettes the next day. The Sablé cookie is a little bit more tender (from the moisture of the jam), the jam is less runny (it gets a bit stickier the next day) and the sandwiches are better sealed together – they are less messy and more even enjoyable to eat.
If you try this Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans) recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!
A recipe adapted from Regal.
9 comments
Hi.. can we use just one whole egg instead of 3 egg yolks?
thanks
Sila
Hi Sila, I recommend sticking to using 3 egg yolks or the texture of the sables will be too different. Happy baking!
These look beautiful – wondering if they can be assembled and then frozen.
Hi Leah, yes they can be frozen, stored in an airtight container for up to 3 months.
Hello! I just prepared this dough and after 2 hours in the fridge it is still very crumbly… what can I do to make it stick together?
Thanks!
Hi Amy. Please note that Sablé dough is supposed to be quite crumbly (although not so crumbly that you can’t make it stick together). You can add 1 or 2 tablespoons of milk and this should help the dough come together into a ball. If the dough warmed up too much, place it again in the fridge for 1 hour. I hope this helps, happy baking!
Thank you so much for your help! 😊 I think adding a bit of milk will do the trick
Perfect, thanks!
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