Immerse yourself in the delightful world of sablés, a type of French shortbread that’s known for its delicate, buttery texture. This particular recipe enhances the classic sablé with rich chocolate and crunchy almonds, offering a sophisticated twist on a beloved treat. These cookies are not only beautiful to look at but also provide a satisfying contrast of textures and flavors.
Why You’ll Love This
Chocolate and almond sablés are perfect for those who appreciate the finer aspects of baking. The combination of soft, melt-in-your-mouth texture with the rich depth of chocolate and the nutty crunch of almonds makes these cookies a gourmet experience. Whether you’re a seasoned baker or a novice, this recipe promises to bring a touch of elegance to your culinary creations.
Perfect Occasion
These sablés are ideal for high tea, elegant dessert tables, or as a refined snack during gatherings. They are also wonderful as gifts during the holiday season, packaged in a beautiful box with a ribbon. Their sophisticated look and taste make them suitable for weddings, anniversaries, or any occasion that calls for a special treat.
Decoration Tips
For an extra touch of elegance, after dipping the sablés in chocolate, consider drizzling them with white chocolate or sprinkling them with a little gold leaf. This not only enhances their visual appeal but also adds an extra layer of flavor. Allow the chocolate to set completely before serving to ensure a clean, professional finish.
Ingredients:
- 65 grams of soft butter
- 125 milliliters of oil
- 1 egg
- 70 grams of powdered sugar
- 1 pinch of salt
- 1 teaspoon of liquid vanilla
- 40 grams of cornstarch
- 1/4 teaspoon of baking powder
- 300 to 310 grams of flour
- Almonds, crushed (for coating)
- Egg white (for dipping)
- Chocolate (for dipping)
- Begin by preheating your oven to 180 degrees Celsius and line a baking sheet with parchment paper.
- In a mixing bowl, whip the soft butter, oil, egg, powdered sugar, salt, and liquid vanilla together until the mixture is light and fluffy.
- Gradually mix in the cornstarch, baking powder, and flour until a dough forms. Adjust the amount of flour as needed to achieve a workable consistency.
- Shape the dough into small logs weighing between 10 to 15 grams each, and place them on a parchment-lined tray. Freeze for 40 minutes to firm up.
- Once chilled, dip one end of each cookie into egg white and then into the crushed almonds, ensuring they are well coated.
- Place the cookies back on the baking sheet and bake in the preheated oven for 12 to 15 minutes, or until lightly golden.
- Allow the cookies to cool completely on a wire rack. Once cool, dip each cookie into melted chocolate and let set on parchment paper.
Enjoy these exquisite chocolate and almond sablés, a perfect blend of traditional technique and luxurious ingredients!
