Almond Sable Cookies
@under_baked Almond Sablé Cookies. Crunchy, crumbly, not very sweet, classic almond sablé cookies. I made them in two flavors- walnut and earl grey tea. They smell sooooo good! The greatest thing about making them is that they keep frozen for a very long time if unbaked. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #aestheticbaking #fallbaking #sablecookies #cookiestok #bakingtok
♬ September (Dreamy Version) – JU$t
The next cookies recipe intrigued many people, and I think it’s because of how they are made. Sable cookies are crusty cookies based on almonds meal, and their main characteristics are being round and coated with sugar. They are buttery and highly addictive when you taste one. Every person tasting was excited about them. I offer two versions here: butter-walnut cookies, and earl grey flavor (which I am very fond of). Of course, you can play around with the flavors, after all this is a base formula.
Update 19May2024: Added a new table for chocolate and sliced almonds flavored cookies.
First published:
Last modified:
Almond Sable Cookies:
Equipment: Empty paper towels tubes (optional, but very helpful)
Recipe: 26 Cookies of each flavor
Base Mixture (125g in total):
| Ingredient | Amount (g / units) |
| Unsalted Butter (Room Temperature) | 150g |
| Powdered Sugar | 76g |
| Salt | 1/16 tsp |
| Egg Yolks | 24g |
For butter-walnuts flavored cookies:
| Ingredient | Amount (g / units) |
| Base Mixture | 125g |
| Cake Flour | 110g |
| Almond Meal | 40g |
| Walnuts (finely chopped) | 40g |
For earl grey flavored cookies:
| Ingredient | Amount (g / units) |
| Base Mixture | 125g |
| Cake Flour | 117g |
| Almond Meal | 37g |
| Earl Grey | 4g (powder from 3 sachets) |
For chocolate-almonds flavored cookies:
| Ingredient | Amount (g / units) |
| Base Mixture | 125g |
| Cake Flour | 95g |
| Dutch Processed Cocoa Powder | 15g |
| Almond Meal | 35g |
| Sliced Blanched Almonds | 30g |
Preparation instructions:
- In a medium sized mixing bowl, using a silicone spatula, cream the butter, salt and powdered sugar together to a uniform and creamy paste.
- Add the egg yolks and mix until fully combined.
- Sift in the dried ingredients (depending on which flavor you are making) over the butter mixture, and incorporate into the dough with cutting motions, to a dough that holds its shape. Note that if the ingredients list specifies using inclusions such as chopped nuts, dried cranberries or chocolate chips, the mixture should be first mixed to about 80% uniform, then add the inclusions.
- The dough for each flavor should weigh around 180-300g. Divide them into two pieces, about 95-145g each (depending on the flavor you’re making).
- Roll each piece into a log, about 18-19cm long, with a diameter of 2.5cm (note that there’s no need to flour your counter).
- Wrap each log in parchment paper, and place them inside an empty paper towels tube, to help keep their shape (see video demonstration). Freeze the logs for at least 3 hours (although they can be frozen for longer periods of time).
- Pre-heat your oven to 160C (fan mode off) with a baking rack placed in the middle shelf inside the oven.
- Prepare two trays in the following manner:
One tray with paper towels, soaked with water.
Second tray with white granulated sugar on it.
Roll the frozen logs in the tray with the soaked paper towels, to moisten them.
Then roll each log in the tray with the sugar, to have them coated from all sides. - Cut each log into 1.5cm thick circles, and place them on a baking sheet lined with parchment paper, evenly spaced.
- Bake for 22 minutes, until the cookies are golden brown.
- Transfer the cookies, while on the baking sheet, onto a cooling rack for 2 minutes.
- Slip the parchment paper with the cookies on them, directly onto the cooling rack, and let them cool down completely to room temperature. Store inside an airtight container.
