Sable a l'Orange et Raisins

I have been making this French orange-currant cookie for many years.  Recently however, I found the identical recipe printed in Linda Dannenberg's book Paris Boulangerie Patisserie.  Dannenberg attributes the cookie recipe to Jean-Luc Poujauran (actually his father, also a baker).  Not far from the Eiffel Tower, Patisserie Poujauran is located on rue Jean-Nicot on the Left Bank of Paris.  Both a patissier and a boulanger, Poujauran's organic breads and pastries are considered by many the best in Paris.

Poujauran delivers his breads to restaurants around Paris in this truck with a basket on top.

I have been to the shop (with the pink paint and spotted dog on the front) several times, but it wasn't until my last visit that it was actually open when I passed by.  Fortunately, I have a good friend that hauls home bags of these cookies whenever she is in Paris, allowing me to compare my home-baked to the originals. 

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I suggest when making these cookies to use all organic ingredients as Jean-Luc does, and European butter, if possible. A wood burning oven wouldn't hurt either (sigh).  Also I have found that kept in a tin, allowing the orange zest to infuse the cookies, they just get better and better over time.

                            Sable a l'Orange et Raisins
        (from Paris Boulangerie Patisserie by Linda Dannenberg)

1/2 cup plus 2 Tablespoons unsalted butter, softened
1/3 cup sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 Tablespoons ground almonds
1 2/3 cup unbleached flour
1 teaspoon baking powder
1/2 cup currants
1/4 cup chopped candied orange peel (or grated zest of one orange)
1 large egg beaten with 1 teaspoon water for glaze

1.  In a large bowl with an electric mixer, cream the butter with the sugar until light.  Add the egg, egg yolk, and almonds in turn, mixing after each addition until well-blended.  Sift the flour with the baking powder and add to the butter mixture, mixing just until partially incorporated.  Add the currants and orange peel or zest, and finish mixing the dough with a large rubber spatula just until blended.  Be careful not to overmix.  Cover dough and refrigerate at least one hour.
2.  Preheat oven to 350 degrees.  Place parchment paper on two baking sheets.  Roll out dough on a lightly floured surface about 1/8-inch thick.  Cut out the cookies with a cookie cutter and place on the prepared sheets.  Brush the cookies lightly with the egg wash.  Bake until light golden, about 13-15 minutes.  Cool slightly, then transfer to a rack to cook completely.
3.  Invite a friend over for coffee.