Pistachio Sables

26 Oct

Cookies again. Nothing warms the heart like freshly baked cookies and the aromas when done mmmmmmm…….
This time I decided to make sables. I first fell in love with the cookie after tasting it at Thomas Haas Pastry but learned to make it on my own. The cookie is quite light and crispy in comparison to the other cookies nonetheless it contains the same key ingredients as found in most cookies. Flour, separated egg, salt, butter, nuts, icing sugar and baking powder were the key ingredients.

To make the cookie, instead of creaming the butter with the sugar until light and fluffy, I decided to experiment with the method of pate sucre or biscuit dough where you combine the butter and flour and for lack of a better word sand between the hands until finley ground. Next came the icing sugar and continue to mix until I resembles loose sand. Add the baking power and vanilla to the mixture as the next step. The mixture will look like powder, nice and dry. Finally add in the yolk as a binding ingredient. The dough will be crumbly but mix well into a ball.

One could then roll the ball into a log to slice into rounds but I found it too dry. More importantly you could not acheive perfectly round cookies seen at pastry shops. I referred to Sadaharu Aoki’s tip. Unlike slicing the dough like ice box cookies, he rolled out the dough and used a round cookie cutter to cut out the cookies. Perfection, now I have round cookies!!!! Yippee 🙂 As a finishing touch, I brushed the white on top.


Bake at 325F for 15-20 minutes.


Pistachio Sables adapted from here

3/4 cup Pistachio (3 oz), toasted and cooled
2/3 cup plus 2 tablespoons confectioners sugar
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 stick (1/2 cup) unsalted butter, softened
1/2 teaspoon vanilla
1 large egg, separated
Special equipment: a 2-inch round cookie cutter


Happy Cookie Baking.


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