Chocolate pistachio Sables
Community Recipe from
- 2 1/2 cup(s) flour
- 1/2 cup(s) unsweetened cocoa powder
- 3/4 teaspoon(s) kosher salt
- 1/2 teaspoon(s) bakins soda
- 1 1/2 cup(s) unsalted butter room temperature
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoons baking soda
- 1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups (lightly packed) light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg white
- 5 ounces 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 1 1/2" 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°F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4"–thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2" 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.
- MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.
- master the dough log
- 1. Divide dough into 4 pieces. Place each piece in the center of a sheet of parchment paper and form into a log, about 8" long and 1 1/2" in diameter.
- 2. Just like you'd roll up a poster, wrap the parchment around the log, smoothing the paper and pressing out air with your hands. Twist the ends of the parchment tightly to compact the dough log.
- 3. After wrapping, roll log on a flat surface to create a tight cylinder. Let chill at least 1 hour before slicing and baking, or wrap tightly in plastic if freezing.
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- Read More http://www.epicurious.com/recipes/food/views/Chocolate-Pistachio-Sables-51205610#ixzz2n0HHvwph
This recipe is a personal recipe added by lorraineS and has not been tested or endorsed by MyRecipes.
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Chocolate pistachio Sables Recipe at a Glance
- COURSE: Cookies
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