Salted Pistachio Sablés
I don’t have a lot of time these days to sit and read magazines but for some reason I just keep on buying them. They are piling up beside my reading chair looking cast aside and lonely, just waiting for the day when I can sit and look at them. I don’t know about you but I do notice that I don’t read as much as I used to and I used to read a lot. These days with technology so readily available I’m more likely to use those 15, 30, and one hour breaks to check up on blogs, emails, or the worst time-wasting site ever invented… Facebook.
I am currently reading The Saucier’s Apprentice (Bob Spitz), mostly before bed which is a horrible time to read. I don’t really remember much and it is painfully slow because I can really only read a couple of pages before I feel like nodding off. That’s not to say the book is boring because it happens with every book I read in bed.
The only time I get to look at magazines is on slow Monday nights when I’m volunteering at the YMCA. So I guess it was pretty much by luck that I happened upon the recipe for Salted Pistachio Sablés in the newest issue of Bon Appetit. They looked so enchanting and delicious I knew immediately they deserved a space on my holiday goodie platter. The fact that you make the dough into a log and cut it just before baking made these cookies even better because you can make the dough and forget about it until you actually need to do some baking.
The recipe called for unsalted pistachios but then had large flakes on top of the cookies. I don’t really have any large flaky salt and the pistachios I had were salted so I figured there would be enough of a salt hit and I was right. They are quite delicious! If you are looking for a salty, chocolaty addition to your Christmas goodie platter, look no further!
Chocolate Pistachio Sablés (Bon Appetit Magazine)
- 2½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1¼ cups (2½ sticks) unsalted butter, room temperature
- 1¼ cups (lightly packed) light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg white
- 5 oz. bittersweet or semisweet chocolate, chopped
- 1 cup unsalted, shelled raw pistachios, coarsely chopped
- Flaky sea salt (such as Maldon)
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.