Friday, March 10, 2017

Orange~Chocolate Pistachio Sable'

Sable's is a French cookie that originated in Sable'-sur-Sarthe in 1670.  The word sable' means "sand" and it takes the place of the English word "breadcrumbs" in the context of baking.  Simply, the butter is rubbed into the sugar and flour to form particles of dough resembling breadcrumbs or sand! Today, I used my stand mixer and made these tender cookies.

I've always been impressed by these tender cookies in the bakeries and when I recently flew through Paris (on my way to Birmingham, England), I was in awe once more of the cases of beautiful cookies.  Since this week has definitely become Cookie Week, I decided to show you how easy these cookies are to make.  I've paired two of my favorite flavors, chocolate and orange and added roasted pistachios, but you can substitute for your taste.

Orange~Chocolate Pistachio Sable'

Orange Dough:
3/4 cup (170g) (1 1/2 sticks) unsalted butter, softened
Zest of one large orange
1 cup (120g) confectioners' (icing) sugar
1 large egg
1 T orange juice, fresh is the best
1 1/2 cups (188g) King Arthur all-purpose flour (plain flour)
1 1/4 cups (120g) Almond Flour
1/2 tsp. Kosher salt
1 cup (113g) chopped roasted salted pistachios

In a bowl of a stand mixer, using the paddle attachment, beat butter, confectioners' sugar and zest until fluffy--3 to 4 minutes.  Add the egg and juice and mix to combine; don't worry if the mixture  oks "curdled"--adding the dry ingredients will bring the dough together.  Gradually add the flours and salt, then the pistachios, beating just until they're combined.

Prepare an 8-inch square baking pan lined with plastic wrap and press the orange dough into it.
Place into the refrigerator to chill while you make up the chocolate dough.  No need to wash the mixing bowl!

Chocolate Dough:
1 cup (227g) (2 sticks) unsalted butter, softened
1 cup (120g) confectioners' (icing) sugar
1 T orange juice
1 tsp. vanilla extract
1 1/2 cups (188g) King Arthur all-purpose flour (plain flour)
1/2 cup (43g) unsweetened cocoa powder
1/2 tsp. Kosher salt
1 cup chopped roasted salted pistachios

1 cup (200g) Turbinado sugar for dipping the ends in before baking

Mix the chocolate dough as above for the orange dough.  Take out the pan with the orange dough from the refrigerator and press the chocolate dough on top.

Wrap the plastic wrap over the surface and place back into the refrigerator for at least 2 hours, until firm.

Preheat oven to 350F-degrees (178C-degrees).  Line two baking sheets with parchment paper.

Remove from refrigerator and use the plastic wrap to "lift" the dough from the pan.  Place on a cutting board and using a serrated knife, divide dough into four logs.  Slice the logs into 1/4-inch slices.
Dip the ends into the Turbinado sugar.
Place on the baking sheet, spacing them at least 1/2-inch apart--I did a little more.
Bake in the preheated oven 10 to 12 minutes or until firm and just beginning to brown at the edges.  Let cool completely on a rack.  Enjoy!

13 comments:

  1. So delicious and tempting! Love the snips of history behind Sables too!

    I shall be so happy once Lent is over ~ lol!
    ~~~Deb in Wales xoxo

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  2. I love buttery and melt in mouth sables! These two toned cookies are excellent, Susan.

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    Replies
    1. Me too, Angie...I think the French elevate the cookie!

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  3. Oh, Susan, everything you post about is so yummy! My Malted Milk Powder arrived yesterday from Amazon. Now if I can stay out of the garden long enough, my plans are to try your Malted Dark Chocolate Pecan Cookies.

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    Replies
    1. If it wasn't going to be chilly this weekend, I'd be in the garden too!

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  4. Those look like such unique and tasty cookies...pretty, too.

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    1. They're definitely on my list for my cookie boxes at Christmas--easy and can be made ahead!

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  5. Susan, those look heavenly. So happy you get the opportunity to travel. You are soooo lucky. Hope you have a delightful weekend. Susan

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    Replies
    1. I love meeting new people and seeing the sights, however, deep-down, I'm a home-body:-D

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  6. Another delicious cookie, I like the idea of these for Christmas. I am planning on making the mint cookies this week. We have snow again so not doing much outside, good time for baking!
    Love all the great recipes you share!
    Cheryl xoxo

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    1. We have rain, but it is cooler than usual. Winter certainly is hanging on, but Spring will come! Happy Baking, XOXO

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  7. Orange and chocolate are a perfect marriage! Sounds like you have had some marvelous travels lately!

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