Chocolate Pistachio SablÉs Recipes

CHOCOLATE-PISTACHIO SABLéS

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

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/½in 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.