Ensure the ingredients are cold before mixing. After completely mixing the other ingredients, add the seeds and pulse to incorporate. Do not chop.
Roll the sabl� dough out to about 1/8 in. thick and refrigerate.
Bake at 300�F until golden brown. Bake the sabl� until it is completely dry.
Garnish just before serving to ensure freshness. Garnishes may be either savory or sweet.
Suggested garnishes include red onions cooked in red wine, cr�me fra�che with fines herbes, capers and hardboiled quail eggs.
