Traditional recipes

Chocolate-Pistachio Sablés

Chocolate-Pistachio Sablés

This dough freezes well for make-ahead slice-and-bake convenience.


  • 2½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1¼ cups (2½ sticks) unsalted butter, room temperature
  • 1¼ cups (lightly packed) light brown sugar
  • 1 teaspoon vanilla extract
  • 5 oz. bittersweet or semisweet chocolate, chopped
  • 1 cup unsalted, shelled raw pistachios, coarsely chopped
  • Flaky sea salt (such as Maldon)

Recipe Preparation

  • 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 1½” 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°. Working with 1 log of dough at a time and using a serrated knife, cut logs into ¼”-thick rounds and transfer to 2 parchment-lined baking sheets, spacing ½” 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.

  • DO AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 60 Fat (g) 3.5 Saturated Fat (g) 2 Cholesterol (mg) 5 Carbohydrates (g) 7 Dietary Fiber (g) 0 Total Sugars (g) 4 Protein (g) 1 Sodium (mg) 20Reviews SectionI made 3 or 4 batches of these last Christmas for gifts and they were a hit! I love a good log cookie recipe that I can freeze and bake as needed. I think I ended up making 2 logs instead of 4. Planning to make more this year!curiousmustardDurham, NC12/17/18Somehow managed to come out structurally lacking at 10 minutes, but dry and horrible at 12...

Salted Choco Pistachio Sablés

Whisk flour, cocoa powder, kosher salt and baking soda in a medium bowl. Set aside. Using an electric mixer at 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. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)

Heat oven to 350°. Working with one log of dough at a time, use a serrated knife to cut logs into 1/4” thick rounds and transfer to a parchment lined cookie sheet, spacing them 1/2” apart. Bake 10-12 minutes, until set around edges. Remove from oven and immediately sprinkle with flaky salt. Transfer to wire racks and let cool.


DO AHEAD: Cookie dough can be made 1 month ahead freeze instead of chilling. Slice frozen logs into rounds just before baking.

Chocolate-Pistachio Sablés via Bon Appétit – A Guest Post by Caroline Knorr

Chocolate-Pistachio Sablés - Photo by Amy Wilson

Some of my readers may know that I started working at Common Sense Media early this year. Well, last week, I attended the annual holiday cookie swap for the first time, and there was one cookie that completely knocked me out. They were chocolate-pistachio sablés that had these salt crystals on top which made all of flavors jump right off the cookie. I had to find out who had brought these amazing a little treasures and what the recipe was. Well, parenting editor, Caroline Knorr had brought them and she happily agreed to do a guest post here on StreamingGourmet after I approached her about it. Thank, Caroline! – Amy/StreamingGourmet

Chocolate-Pistachio Sablés for the Annual Holiday Cookie Swap
Caroline Knorr

The annual cookie swap at Common Sense Media is a festive — and dare I say — ultra-competitive event. We have so many talented bakers in our office that you really have to be at the top of your game to stand out. When I received my December issue of Bon Appetit, there were cookies on the cover, and I immediately pounced on the holiday baking feature, assuming that anything I chose from that section would attract attention.

I had actually made that issue’s caraway-rosemary shortbread a few times, thinking that I’d make them for the cookie swap, but though I loved them, I really wanted to make something chocolately for the party. I decided upon the chocolate pistachio sables partly because the recipe made A LOT — we have over 50 people in the office and my biggest fear is cookie shortage — and because the assembly was slice-and-bake logs and I thought it would be faster and more fool-proof than cutting shapes or doing drop cookies.

As for ingredients, I used Ghirardelli cocoa and bittersweet baking chocolate. I had to make a few substitutions because my grocery store didn’t have raw pistachios or maldon salt and the clock was ticking. I had to make do with roasted, salted pistachios in the shell and a sea-salt grinder. I was concerned that this combination would ruin the delicate interplay of salty and sweet flavors in the sables, so I compensated by sprinking on some coarse sanding sugar along with the salt.

The process was fairly simple once the logs were rolled. I was only able to chill them for about 3 hours, which was totally fine. I didn’t use a serrated knife, as the recipe specifies, because I discovered a sharp chef’s knife resulted in a cleaner edge. The only issue I ran into was that a few of the cookies were so crumbly when they came out, they fell right off the rack. That may have been due to the fact that I didn’t roll the logs tight enough — and that was because I didn’t want to make them too tough. No worries, though, my family was happy to eat the broken pieces!

On the day of the swap, I was still concerned that the cookies would be too salty for some tastes ( I loved them, though, but I LOVE salt). If you can find raw pistachios or at least unsalted ones, I would recommend using them or do what I did and sprinkle sugar on top along with the salt.
-Caroline Knorr

Chocolate Pistachio Sablés Photo by Amy Wilson

Chocolate pistachio swirls

Time for more fun with croissant dough! Thinking along the lines of pain au chocolat , how about using the classic chocolate batons in smaller pieces to create a chocolate pistachio swirl? Sure thing!

I’ve been using Callebaut’s chocolate baking sticks ever since my Paris internship days at Pascal Pinaud’s pâtisserie on rue Monge in the 5th arr. The box in the shop looked EXACTLY like this and here I am 13 years later still buying the same brand. They’re delicious and hold up well during baking - the only problem is that Steve likes to snitch a couple every day for that oh so needed chocolate fix.

I love making petite pain au chocolat with my basic croissant dough. Just the right size for a treat along side one’s morning coffee.

For this project I took a slightly different approach. I had a full batch of dough on hand but, since I wanted to bake some straight-up all butter croissants for the freezer (croissant aux amandes here we come!), I used a half batch for those and the other for my choco-pistachio swirls.

I made a pistachio version of crème d’amandes by replacing the almond flour with toasted and ground pistachios. Blend butter and sugar, add in the ground pistachios, blend in egg and a bit of flour and you’re ready.

I prepped my muffin tins by buttering and coating with raw sugar.

I spent a few minutes plotting the size to which I wanted to roll the dough out as well as the width of each spiral. Turns out I used 1/3 portions (

1 inch wide pieces) of the chocolate batons to create my spirals.

I planned 9 swirls from a half batch of dough. Roll the dough out to

12 inches high. Spread a layer of pistachio cream over the dough and place 4 rows of the 1” baton pieces across the dough, spacing the rows about 3 inches apart as seen below.

Cut one inch strips, roll them up and tuck them cut side up in the prepared muffin tins.

Cover the pan lightly with plastic wrap and let the spirals rise about 45 minutes. You should appreciate some poof and greater prominence of the laminations.

About 20-30 minutes before baking heat the oven to 375ºF.

Bake approximately 20-25 minutes until golden brown and the pistachio cream is set. I typically bake 10 minutes, rotate my pan and, depending on the degree of browning, I may reduce my oven temp to 350ºF to finish the process.

I find that when baking these in a muffin tin, even when the visible portions of the swirls look nicely browned, once I pop them out of the pan there can still be paleness to the sides and bottoms. If so, I transfer the swirls (OUT of the tin) onto a parchment lined sheet pan and put them back in the oven at 325ºF for another 5-10 minutes to finish off the baking and have a nicely golden end result. It’s a bit more fuss but it does the trick.

Another way to approach this is to use buttered 80 mm open rings instead of a muffin tin or simply space the pastries an inch and a half or so apart on a parchment lined sheet pan and bake them unfettered by any type of form. They’ll probably unfurl a bit as they expand but will be “held” by their neighbors.

Once cooled (or even when still a bit warm!) enjoy with a fresh cup of coffee or your favorite tea. No fancy plated shot here - just go for it!

Flaky, buttery, pistachio-y with just the right balance of chocolate. Good and good for ya as Steve loves to say!

Red Quinoa, Corn, Edamame Salad

Quinoa, corn, edamame salad

A riff on succotash, this summer salad adds a protein punch with the inclusion of both quinoa and edamame. In other words, this is not your mother’s corn salad. But the fresh summer farm stand flavors are reminiscent of your mother’s corn salad.

For a more flavorful and less bitter quinoa, I cooked it in chicken stock. It really enhanced the flavor.

And I would have made this salad with cilantro rather than flat leaf parsley, but I had flat leaf parsley on hand. I’d also try it with lemon and dill rather than cilantro-lime. Whatever you are in the mood for.

  • 1 cup Red Quinoa, rinsed
  • 2 cups chicken stock
  • 2 ears fresh corn, boiled 5 minutes
  • ¾ cup frozen, shelled edamame, boiled for approximately 6 minutes
  • ½ cup grape tomatoes, sliced in half
  • The juice of one lime
  • 1 Tbsp olive oil
  • 2 Tbsp finely chopped flat leaf parsley (or even better, cilantro)
  1. Simmer the quinoa in the chicken stock for about 15-20 minutes or until liquid is completely absorbed. Fluff with a fork.
  2. After corn on the cob has cooled, cut kernel from the cob with a sharp knife. Cooling first makes the kernels cut off into larger sheets.
  3. Boil the edamame according to package instructions, drain, and cool.
  4. Mix all ingredients in a large mixing bowl. Serve immediately, or chill for later..

‘Roots’, baked chocolate tartlet by Paco Torreblanca

Sablé dough has two clear hallmarks: its crunchy texture and its pronounced buttery flavor. Paco Torreblanca also underlines his versatility as a third characteristic, “since this ‘cookie’ acts as a base for countless cakes, as a container in the case of the so-called tartlets, and as a pastry to accompany a cup of tea or coffee”.

It is a dough or pastry that adds character and embodies the classic idea of ​​our patisserie, since “it is that crunchy and earthy component that forces us to bite and chew. And that, in addition, hides a touch of salt that makes us salivate ”, he adds. Hence the popular chef decided to dedicate a chapter to it in his latest book, Radix, dedicated to timeless and essential pastry. A book that reclaims pastry that does not need to be fashionable, that is above trends and social networks, and that shows the value of simplicity and optimization.

Starting with the sablé, it presents tartlets as interesting as this Roots, a baked chocolate tartlet included in so good #23 and a cover by Radix, which incorporates almond and chocolate baked cream. In this type of preparation, Torreblanca affirms that “baking the sablé properly is essential. Every time we wish to fill a sablé tart with an almond cream, soufflé creams, or other fillings that need baking in the oven, we should first pre-cook it. This is what is known as ‘blind baking’. Then we leave to cool, fill and finish cooking ”.

lined sablés dough before baking A big tartlet buffet with all the creations you can find in one of the chapters of Radix

It is one of the many creations that star in his latest book whose intention is to return to the origins of traditional pastry but with a clearly contemporary attitude. The result makes you salivate, transmits a certain nostalgia but maintains the sensitivity and avant-garde tone to which the master pastry chef is accustomed.

Roots with vanilla sablé dough and baked almond and chocolate cream

Vanilla sablé dough

  • 500 g cake flour (1)
  • 125 g confectioners’ sugar (2)
  • 2 g salt (3)
  • 1 u vanilla bean, scraped (4)
  • 250 g butter (5)
  • 60 g eggs (6)

Sift 1 and 2 and place in the bowl of a mixer together with 3, 4 and 5. Mix with the paddle until a sandy texture is obtained. Finally add 6 and mix until the dough is formed, being careful not to work it excessively. Roll out, wrap in plastic and reserve in the refrigerator at 4ºC for 12 to 24 hours. Laminate and cut to the desired size. Bake at 150ºC in a fan-assisted oven for 30 minutes or in a deck oven for 40 minutes.

NOTE: Baking the sablé properly is essential to obtain a good result in this type of tarts. Every time we wish to fill a sablé tart with an almond cream, soufflé creams or other fillings that need baking in the oven, we should first pre-cook it. This is what is known as ‘blind baking’. Then we leave to cool, fill and finish cooking. My friend Frédéric Bau explained to me an interesting alternative when it comes to cooking the sablés: baking them at 150°C for about 30 minutes, instead of at 170°C for 20 minutes. In this way, the sugars are caramelized even more, and the butter acquires a more delicate hazelnut-like flavor and a more durable crispiness. When baking chocolate, pistachio or coffee sablés, I recommend cooking a small piece of plain sablé on the same tray. In this way, when we see that the plain sablé acquires that characteristic golden color, we will know that the other flavors are ready.

Baked almond cream

  • 1000 g butter, softened (1)
  • 1000 g confectioners’ sugar (2)
  • 825 g eggs (3)
  • 1000 g almond powder (4)
  • 200 g flour (5)

Slightly cream 1 and 2. Gradually mix in 3 (make sure they are not cold or the mixture will curdle). Finally mix with 4 and 5, previously sifted.

Baked chocolate cream

  • 150 g milk (1)
  • 150 g cream, 32% fat (2)
  • 55 g eggs (3)
  • 160 g Guanaja couverture, 70% cocoa (4)
  • 40 g Guanaja Lactée couverture, 41% cocoa (5)

Combine 1 and 2 in a food processor, heat up and mix with 3. Pasteurize the mixture to 85ºC. Add 4 and 5 and process very well until a very smooth cream is obtained. Allow to cool down to 50ºC and fill the previously pre-baked sablé tartelette.

NOTE: In order to obtain a softer chocolate cream, cook the cream in the food processor for 10 minutes before filling the sablé. Personally, I like to add a bit of salt and Sichuan pepper to the cream to provide it with an interesting touch.

Chocolate roots

Arrange a gastronorm pan with cocoa powder. On top of it, pipe some long, thin strips of tempered dark couverture with the help of a pastry bag fitted with a thin tip. Toss the strips in the cocoa using a fork. Allow to crystallize and pass through a strainer to remove the excess cocoa.


Bake the vanilla sablé tartelette at 150ºC for approximately 20 minutes in a fan-assisted oven.Fill with the almond cream and bake for an additional 10 minutes. Finally add the baked chocolate cream and bake again for 10 minutes. Allow to cool down and either decorate or serve chilled with no decoration.

Discover many other creations in the Sablé/Tartelette chapter in the book Radix by Paco torreblanca

Easy Chocolate Dessert Idea For Christmas

On a side note, you may notice the picture above has a little person hand in the photo. My little man has a radar for chocolate, kinda like his momma. He can smell it as soon as I open the bag! I will turn around in the kitchen to start making something and there he is, on his stool, ready to help and ready to snack!

I made this Salted Pistachio Chocolate Bark during his nap time but ended up photographing them after he woke up. As soon as I pulled them out of the refrigerator I heard, &ldquoMommy what is that? What are you doing? Can I have some?&rdquo I decided to reward him for his patience and helpfulness during the photo shoo with a piece of bark! And he was grabbing a piece I had to snap a photo of his cute little chubby hands, just to show you what my life looks like behind the lens!

Italy’s Ultimate Chocolate-Friendly Wine

Most of the Sagrantino di Montefalco wines we enjoy today, known for their massive tannins, imposing structures and near necessity to be paired with red meat, are vastly different from their predecessors.

Until modern techniques were introduced in the 1970s, Sagrantino was vinified in the passito style, air-drying the fruit on racks known as graticci to concentrate sugar before pressing. Similar techniques are used in Valpolicella for Amarone and Tuscany for Vin Santo.

For those unfamiliar with sweet red wines or accustomed to cloying American versions, Sagrantino passito—still produced in Montefalco—is a revelation. While there’s deep, rich sweetness, it’s matched by brightness and a finish that cleanses and refreshes the palate.

“Passito has even bigger structure than dry Sagrantino,” says Liù Pambuffetti of Scacciadiavoli, Montefalco’s oldest winery. “We harvest earlier, so tannins are stronger and acidity is higher. It’s an intense wine.”

The flavor profile leans on dried fruits like cherries, prunes and raisins, but also features warm spices, cocoa and, especially in mature bottles, truffles. But it’s more than a jumble of tastes. It’s an evolving meditation wine, a provocative, romantic bombshell.

Historically served at feasts and celebrations alongside massive roasts of lamb, passito has only lately shifted to a dessert role, paired with fruit crostatas, aged cheeses and chocolate. Unlike dry red wines, whose astringency conflicts with chocolate’s natural bitterness, passito is a perfect match. Look for chocolate with 50–70-percent cacao (anything higher could clash with the wine’s tannins), perhaps with some dried fruits, nuts or spices added.

“On a winter night, after dinner, we love to eat some dark chocolate and drink a little passito,” says Pambuffetti. “It’s simple, yet so comforting.”


  • 2 cups all-purpose bleached flour
  • 3-4 hard-boiled egg yolks, pressed through a fine-mesh sieve
  • 1 teaspoon kosher salt
  • 2 tablespoons water
  • ¾ cup unsalted butter, room temperature
  • ⅔ cup white granulated sugar
  • 1 cup lightly salted ground pistachios (optional)
  • 1/2 cup dark chocolate (optional)

Did you know we sell Finer Cookies?



  • Preheat the oven to 450F to toast the flour.
  • Hard-boil 3-4 eggs and let cool to room temperature.

Hard boiled egg yolks in cookie dough minimizes gluten formation.

Toasting flour in the oven.

  • Toast the flour, stirring often once top layer of flour browns, until all flour is golden, 10-15 minutes. The flour will burn quickly, so check it frequently.

Toasted flour in the oven reduces gluten formation.

  • Sift the toasted flour into a medium bowl, breaking up the clumps and pushing them through the seive. Let cool.

Sift the toasted flour to break up the clumps, and lighten the batter.

  • Meanwhile remove the cooked, cooled egg yolks and push them through a fine sieve directly into the bowl with the toasted flour.

Pushing the cooked egg yolk through a fine sieve.

  • Add the salt to the flour mixture. Combine thoroughly with a whisk and set aside.
  • Measure 2 tablespoons of water into a small bowl and set aside.
  • Measure sugar and butter in a bowl of an electric mixer and set aside.
  • If you're using the pistachios, lightly salt 1 cup of pistachios and grind them in a food processor until fine. Set aside.

Green toasty pistachios are delicious.


  • With a paddle attachment, beat the sugar and butter together until pale and fluffy, about 5 minutes.
  • With your mixer on low, slowly add the flour, egg and salt mixture.
  • Then mix in the water just until combined.
  • The cookie dough will appear crumbly, but will hold together when pinched gently.
  • Pour the dough onto a clean counter and collect it together, until smooth.

Cookie dough that&rsquos transforming from a crumbly mass to a smooth cookie dough.

Smooth cookie dough rolled into a 2.5 inch log.

Rolling the cookie dough in ground pistachios.

  • Wrap the cookie roll in plastic wrap and set in the refrigerator for approximately 4 hours until very firm, or overnight.


  • Preheat oven to 400F.
  • Line two baking sheets with parchment paper or a baking liner.
  • Remove the log from the refrigerator and let the dough soften slightly.
  • Unwrap the log and slice a little dough from both ends to square it off.
  • With a serrated blade, evenly slice the dough 1/4 inch thick. If the dough is too cold, the slices will crack and sometimes break. If that happens, let the dough sit at room temperature for 5-10 minutes.

Don&rsquot slice the cookies too thin. Keep them 1/4 inch slices.

There&rsquos more than 1 inch between each cookie. Just being safe.

  • Bake cookies at 400F about 10-12 minutes, just until set, rotating baking sheets halfway through, until edges are golden but centers are still pale. Remember the egg is already cooked, so careful not to over bake.
  • Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.


  • Stencilling the cookies can be delicate work, but with a few techniques, you should be successful. Find the stencils I used here.
  • Melt the chocolate over steam in a double boiler or in the microwave for 15 seconds at a time. The chocolate must be very liquid when applying to the stencil.
  • To get a nice clean stencilled image, you'll will need to use the flattest section of the cookie, even if this means flipping the cookie over and stencilling the underneath.

Lay a clean stencil on the flattest side of the cookie.

  • Center the stencil of the cookie and drizzle approximately 1/2 teaspoon of liquid chocolate over the stencil.

Pour a small amount of chocolate over a clean stencil.

  • Secure the cookie with your finger so that it doesn't move.
  • Then with the lightest touch, using an offset spatula, quickly spread the chocolate over the stencil.
  • To keep the chocolate from getting underneath the stencil, pass the spatula as gently as possible, and only once over the open areas.

With the lightest touch, smooth the chocolate over the stencil.

  • Lift the stencil with one hand, as though you are peeling tape. This will give you the cleanest edge. Avoid using both hands to lift the stencil, as you might shake and smear the chocolate.
  • Clean the stencil before using it on the next cookie.
  • Repeat until all the cookies are complete.


  • Pour the ground pistachios onto the counter or into a wide mouth bowl and set in your work area.
  • Roll the edge of each cookie in the remaining chocolate, being careful not touch the stencilled image.
  • Immediately roll the wet chocolate in the ground pistachios.

Rolling the wet chocolate edge in ground pistachios.

Cooling the chocolate and pistachio.


  • These cookies will keep quite a while.
  • Store in an airtight container at room temperature until all gone, which will only be a few days.
  • Visit these Canadian Bloggers to view all of these sweet holiday cookie recipes:
  • Austrian Husarenkrapferl Cookies by Evelyne at CulturEatz
  • Candy Cane Kissed Chocolate Chip Cookies by Fareen at Food Mamma
  • Chocolate Candy Cane Biscotti by Amanda at Peppers & Pennies
  • Christmas Piñata Cookies by Karin at The Kitchen Divas
  • Coconut shortbread Sandwiches by Taylor at The Girl on Bloor
  • Crispy Spicy Almond Roccoco Italian Cookie Recipe by Maria at She Loves Biscotti
  • Double Chocolate Mint Cookies by Diana at 365 Days of Easy Recipes
  • Eggnog Madeleines by Samantha at My Kitchen Love
  • Eisenbahner (Railroad) Cookies by Vicky at Tiny Sweet Tooth
  • Gluten Free Thumprint cookies by Jenn at One Heart One Family
  • Jewish Shortbread Cookie Pie by Jo-Anna at A Pretty Life in the Suburbs
  • Nanny's Molasses Cookies by Laura at Bluenose Baker
  • Peppermint Macarons by Cristina at I Say Nomato
  • Sablés Bretons with Chocolate Caramel Beurre Salé by Hilary at Cocoa Bean, the Vegetable
  • Stained Glass Gingerbread Cookies by Megan at Food & Whine
  • Stuffed Double Chocolate Turtle Cookies by Cassie at Crumb Kitchen
  • Thumbprint Caramel Shortbread Cookies by Kacey at The Cookie Writer
  • Toasted Flour Sablés by Kimberlie at The Finer Cookie
  • Triple Chocolate Pistachio Cookies by Marie at Food Nouveau
  • Whole Wheat Dark Chocolate Ginger Crisps by Melanie at The Refreshanista

Toasted Flour Sablés, The Finer Cookie.

Chocolate Shortbread with Crushed Pistachios

I originally indented these cookies as an adult alternative to cloying Halloween candy–a sweet with sophistication, if you will–but considering the hurricane that ripped through New York (among other locales) last night, I think perhaps we should rebrand these cookies.

If you are lucky enough to have power, please consider an afternoon of baking. It’s an activity to occupy adults and children alike, a survival tool to get you through through yet another day cloistered with your nearest and dearest. And as these cookies are made in stages, baking them will carry you through the better part of an afternoon.

In fact, I think I will enlist the Frenchman’s help. He is currently watching local news, reading French news, asking me what changes he can make to the website, and making fun of the blanket I have draped around my shoulders. (Apparently, dear readers, I look like a grandmother.) What this boils down to is that two days home from work gives my French Fry de se sentir comme un lion en cage.

(As it transpires, Monsieur French Dressing doesn’t appreciate being dubbed a French Fry. But as he is currently playing TV replete with shaky camera-post hurricane footage, listening to an electro pop track, all the while streaming piston noises from his mouth–after promising “not to be distracting”–I will desist pas.)

At the end of the day, I hope you kick up your feet and enjoy these chocolate pistachio morsels. You did something today besides ogling Sandy’s many indiscretions! Congratulations. Won’t you have a cookie?

If you are reading this past posting day, remember that winter will be full of gray days when turning on your oven and beating butter into chocolate will seem like a swell way to pass the time. I hope you will call upon this recipe then too.

As with the walnut sablés, the base of this recipe comes from Dorie Greenspan’s master recipe for sablés.

I got 65 cookies, but I think 55-65 is a safe estimate


  • 2 sticks unsalted butter, softened to room temperature
  • 1/2 cup white sugar
  • 1/4 cup golden sugar (or light brown sugar)
  • 1/4 cup powdered sugar (sifted)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large egg yolks, room temperature
  • 3 tablespoons freshly brewed coffee
  • 1.5 teaspoons vanilla extract
  • 2 cups flour
  • 100 grams (1 bar) good quality dark chocolate, 70% cacao
  • 1/3 cup pistachios

1. If you have a fancy-pants standing mixer, fantastic: fit it with the paddle attachment. What I have is a hand-held mixer with beater attachments, so that’s what I use. Add the butter to a large bowl and get cracking–blend on medium speed until the butter is smooth as..well, butter (30 seconds-1 minute, depending on how soft your butter was to begin with.)

2. Add all three sugars, as well as the cocoa powder, the salt, and the nutmeg and then continue mixing until everything looks quite creamy and incorporated, about 1-2 more minutes. Reduce the mixer speed to low, and then add the egg yolks, the coffee, and the vanilla mix to combine.

3. At this point, turn off the mixer and add the flour to the bowl. Start the mixer again on the very lowest setting, to avoid a flour flurry all over your counter tops. Ms. Greenspan advises mixing the dough just until it looks evenly combined, but not more. (This dough won’t ball like pie dough it should remain, in her words, “soft and moist”)

4. Scoop half the dough from the bowl and lay it on a clean stretch of plastic wrap. Using the plastic wrap to help you, flatten the dough into a square log. (I lightly tapped down one side with the palm of my hand, and when it was fairly flat, flipped it to the other side. I repeated this over and over, until the square log was 10 inches long, or the length of a piece of computer paper). Repeat this process with the second half of the dough. Toss both logs into the fridge and let them chill for no less than 2 hours. (Conveniently, these logs will remain happily in the fridge for a few days, or in the freezer for a couple of months.)

5. When the logs are well-chilled, heat the oven to 350F. Line 2 baking sheets with parchment paper. (My advice is to keep the baking sheets away from the oven you want the sheets and the cookies to be as cool as possible before entering the oven.)

6. Portion both logs into cookies, each 1 mm (or 1/3 inch) thick. (Note: I am not an expert cookie slicer. As a result, my sablés osculated in thickness a bit. It’s fine if yours do too.) Lay each cookie on a baking sheet, making sure to leave a little of space between each cookie. (Also, feel free to cut off the end bits of each log, which will probably be a sort of rounded any way. Keep these for a “baker’s tasting”.)

7. Bake the sablés for about 20 minutes. Let the sablés hang out on the baking sheet for a minute or 3, and then move them to a wire rack for cooling. Let the cookies cool before eating these cookies taste better a few hours later.

8. When the cookies are cool, set a metal bowl over a pot of water. Turn the heat to high, so that the water heats when you see steam escaping from the pot, break up the chocolate and add it to the bowl. Turn the heat off just before the chocolate has melted completely.

9. Crush up the pistachios in a mortar and pestle (or a food processor) and set them aside.

10. Use a brush to paint about half of each chocolate cookie.

11. While the chocolate is still “wet”, sprinkle the pistachio dust on top, so that it sticks to the melted chocolate. Set the cookies on a sheet of parchement paper until chocolates cools and hardens. Enjoy!

Watch the video: Τάρτα λευκής σοκολάτας με φυστίκι Αιγίνης. Madame Ginger (January 2022).