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Chocolate pistachio sables
Nb persons: 0
Yield: about 8 dozen
Preparation time:
Total time:
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2 1/2 cups | flour |
1/2 cup | cocoa |
3/4 tsp | salt |
1/4 tsp | baking soda |
1 1/4 cup | butter room temp |
1 1/4 cup | lightly packed brown sugar |
1 tsp | vanilla |
1 large | egg white |
5 oz | bittersweet chocolate |
1 cup | unsalted wheeled raw pistachios coarsely chopped |
Flaked sea salt |
1. Whisk flour, cocoa powder salt and baking soda in a med bowl. Using electric mixer on high. Beat butter, brown sugar, egg white and vanilla until light and fluffy about 4 min. Reduce speed to low and gradually add dry ingredients mix just until combine. Fold in chocolate and pistachios.
2. Divide dough into 4 pieces. Roll each piece into an 8 inch long and 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 the dough the easier to slice
3. Place racks in low and upper thirds on oven and preheat until 350. Working with 1 log of dough at a time and using a serrated knife cut longs into 1/4 inch slices and transfer to 2 parchment lined baking sheets spacing 1/2 inch apart.
4. Sprinkle cookie with sea salt and bake rotation baking sheets halfway through up until set around the edges look dry 10-12 min. Transfer to wire racks and let cook.
Make ahead: cookie dough can be made 1 month ahead. Freeze instead of chilling. Slice frozen just before baking.
Makes about 8 dozen
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