“12 Cookies of Christmas”; Day 10: Chocolate-Pistachio Sables

December 17, 2013 § Leave a comment

When the busiest baking season starts in December and if you bake as much as SWEETTABLESCAPES does, you do need to help yourself and by that we mean: the freezer is your best ally! All the slice-and-bake recipes out there can really allow you to widen your repertoire without going crazy. If well packaged dough can be frozen for up to a month, imagine how many varieties of cookies you can really offer your guests and gift to all your friends.

This recipe, “fresh” out of this month’s Bon Appetit (Dec. 2013) is the perfect example: it is truly a delicious mix of chocolate and nuts – here, pistachios – with the awesone texture of the “sable” (sand in French). These are sure to become a favorite!

IMG_5502

Chocolate-Pistachio Sablés

You’ll need:

  • 2½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1¼ cups (2½ sticks) unsalted butter, room temperature
  • 1¼ cups (lightly packed) light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • 5 oz. bittersweet or semisweet chocolate, chopped
  • 1 cup unsalted, shelled raw pistachios, coarsely chopped
  • Flaky sea salt (such as Maldon)

Directions:

  • Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. IMG_5289Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. IMG_5288IMG_5290Reduce speed to low and gradually add dry ingredients; IMG_5291mix just to combine, then mix in egg white. Fold in chocolate and pistachios.IMG_5292
  • Divide dough into 4 pieces. Roll each piece into an 8”-long log about 1½” in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)IMG_5293
  • Place racks in lower and upper thirds of oven; preheat to 350°. Working with 1 log of dough at a time and using a serrated knife, cut logs into ¼”-thick rounds and transfer to 2 parchment-lined baking sheets, spacing ½” apart.
  • Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10–12 minutes. Transfer to wire racks and let cool.IMG_5445
  • IMG_5501
  • DO AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.
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