Chocolate Pistachio SablÉs Recipes

CHOCOLATE-PISTACHIO SABLéS

Chocolate-Pistachio Sablés image

You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of slice-and-bakes-like these Chocolate-Pistachio Sablés-store best. And guess what? No need to defrost before slicing and zipping them into the oven.

Provided by Alison Roman

Categories Cookies Chocolate Nut Dessert Bake Christmas Kid-Friendly Tree Nut Pistachio Edible Gift Christmas Eve Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes about 8 dozen

Number Of Ingredients 11

Ingredients

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoons baking soda
1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/2 cups (lightly packed) light brown sugar
1 teaspoon vanilla extract
1 large egg white
5 ounces bittersweet or semisweet chocolate, chopped
1 cup unsalted, shelled raw pistachios, coarsely chopped
Flaky sea salt (such as Maldon)

Steps:

Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.
Divide dough into 4 pieces. Roll each piece into an 8"-long log about 1 1/2" 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.)
Place racks in lower and upper thirds of oven; preheat to 350°F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4"-thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2" 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.
MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.

PISTACHIO SABLES

Pistachio sables image

This recipe was kindly given to me by the head pastry chef, Mark Mitson, at The Blakeney Hotel in Norfolk, where they are served in the bar with drinks, but only if you get there early enough, because they disappear in a flash.

Provided by tobyanscombe

Time 1h

Yield Makes Biscuits

Number Of Ingredients 0

Ingredients

Steps:

Equipment and preparation: A large baking sheet, lightly greased.
Start by chopping the pistachio nuts in a mini chopper quite small. Then mix them with all the remaining ingredients in a medium-sized bowl. Rub the ingredients together until the mixture starts to form fairly large clumps, then press the mixture against the side of the bowl to bring it together.
Now transfer the dough to a board and knead lightly, then roll into a sausage shape about 18cm/7in long and wrap and chill in the freezer for 30 minutes.
Preheat the oven to 180C/350F/Gas 4. After that slice the chilled log into discs about 0.5cm/Ã‚Â½in wide and spread them out on the baking sheet.
Then pop them in the oven on the centre shelf and bake for 13-15 minutes, until they start to go golden around the edges. When they are cooked, transfer them to a wire rack to cool and store in an airtight tin.

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Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.
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