Food & Drink Magazine

Chocolate Pistachio Sables

By 3cleversisters @3cleversisters

I could try to write a long post here:

    about how my sister-in-law introduced me to the wonder of a versatile cookie that is a sable last Christmas, a tender French sugar cookie that can be endlessly varied and which never wears out its welcome-
Chocolate Pistachio Sables
    about how I finally managed to make beautifully circular roll cookies rather than flattened tires (wrap your cookie roll tightly in parchment, cut the inner tube of a paper towel roll, slide your misshapen cylinder inside and roll it to cookie perfection and chill on a flat surface in the freezer, turning a bit in the first half hour or so to make sure it sets)-
Chocolate Pistachio Sables
    about how these cookies are beautiful and festive all on their own-studded with glistening chocolate and green pistachios-without need of mixing up seven shades of frosting nor a steady decorative hand-
Chocolate Pistachio Sables Chocolate Pistachio Sables

but we know I'm not so diligent about my posting these days. I trust you prefer a slightly abbreviated post now to a mid-January missive, so it's time to get to the point and get you the recipe (from this month's Bon Appetit). Absolutely a must make.

Chocolate Pistachio Sables

Chocolate Pistachio Sables

Author: Adapted from [url href=""]Bon Appetit[/url]

  • 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 salt).

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