You might not know this about me but I love baking. Standing in the kitchen, trying out new recipes and surprising my loved ones with little delights is my favorite way to unwind. Every now and then I’m planning on sharing some treats with you filed under the category “Kitchen Heals Soul”.
As for these cookies, I was looking for a recipe for sablés (French cookies) and stumbled upon a fantastic blog called Le Pétrin. Here you can find the recipe for these delicious cookies. (Let me know if you want me to translate it).
I made some with pistachio and some with almond crust, the flavor of the dried cranberries adds a fantastic tang to the cookies. Needless to say these sablés will make my whole apartment smell delightfully cozy again some other time…
UPDATE: translated recipe
170g softened butter
125g white sugar
2 egg yolks
2cc lemon juice
190gr all purpose flour
110g almond powder
110g dried cranberries
a handful minced pistachios or almonds for the crust
Cut the softened butter into pieces and beat it with a wooden spoon in a large bowl until creamy.
Pour in the sugar and beat energetically until it’s well incorporated with the softened butter.
Add the egg yolks and the lemon juice and beat until it’s mixed well with the other ingredients.
Add the sifted flour and the almond powder, mix only until incorporated with the wet ingredients but avoid overworking the dough (it would make the cookies harder during the baking process).
Add the dried cranberries by hand and mix them to share out equally.
Divide the dough in two pieces and form a roll.
Put the minced almonds/pistachios onto an aluminium paper and roll the cookie dough, elongating it to a lenght of 20-22cm. Repeat likewise with the second roll. (I used pistachios for one roll and almonds for the other.)
Wrap the dough rolls into aluminium paper, making sure the ends are closed tight. Put the rolls into the fridge, leaving it there for several hours, preferably over night (that’s what I did). You’ll see that the dough will be really firm and ready to be cut the next day.
Preheat your oven to 180°C. Put parchement paper onto two baking trays.
Unpack one roll from the aluminium paper (keep the second one still in the fridge) and cut it into 5-6mm thick slices. Put the slices onto the parchment paper, making sure there is enough space between the cookies (they spread a little).
Bake the cookies for about 12 minutes depending on their size and the temperature of your oven, until the edges are lightly toasted. Leave them on the tray for a couple minutes before transferring them onto wire racks to cool completely.
I made some with pistachio and some with almond crust, the flavor of the dried cranberries adds a fantastic tang to the cookies. Needless to say these sablés will make my whole apartment smell delightfully cozy again some other time…
UPDATE: translated recipe
170g softened butter
125g white sugar
2 egg yolks
2cc lemon juice
190gr all purpose flour
110g almond powder
110g dried cranberries
a handful minced pistachios or almonds for the crust
Cut the softened butter into pieces and beat it with a wooden spoon in a large bowl until creamy.
Pour in the sugar and beat energetically until it’s well incorporated with the softened butter.
Add the egg yolks and the lemon juice and beat until it’s mixed well with the other ingredients.
Add the sifted flour and the almond powder, mix only until incorporated with the wet ingredients but avoid overworking the dough (it would make the cookies harder during the baking process).
Add the dried cranberries by hand and mix them to share out equally.
Divide the dough in two pieces and form a roll.
Put the minced almonds/pistachios onto an aluminium paper and roll the cookie dough, elongating it to a lenght of 20-22cm. Repeat likewise with the second roll. (I used pistachios for one roll and almonds for the other.)
Wrap the dough rolls into aluminium paper, making sure the ends are closed tight. Put the rolls into the fridge, leaving it there for several hours, preferably over night (that’s what I did). You’ll see that the dough will be really firm and ready to be cut the next day.
Preheat your oven to 180°C. Put parchement paper onto two baking trays.
Unpack one roll from the aluminium paper (keep the second one still in the fridge) and cut it into 5-6mm thick slices. Put the slices onto the parchment paper, making sure there is enough space between the cookies (they spread a little).
Bake the cookies for about 12 minutes depending on their size and the temperature of your oven, until the edges are lightly toasted. Leave them on the tray for a couple minutes before transferring them onto wire racks to cool completely.
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