Chocolate-Orange Sablés

Photography by Stephen DeVries

Bursting with complexity and flavor, these sables are easier to put together than you might think.

3.0 from 2 reviews
Chocolate-Orange Sablés
 
Makes about 72
Ingredients
  • Orange Dough:
  • ¾ cup (170 grams) unsalted butter, softened
  • 1 orange, zested
  • 1 cup (120 grams) confectioners’ sugar
  • 1 large egg
  • 1 tablespoon fresh orange juice
  • 1½ cups (188 grams) all-purpose flour
  • 1¼ cups (120 grams) almond flour
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (113 grams) chopped roasted salted pistachios
  • Chocolate Dough:
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (120 grams) confectioners’ sugar
  • 1 tablespoon fresh orange juice
  • 1 teaspoon vanilla extract
  • 1½ cups (188 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (43 grams) unsweetened cocoa powder
  • 1 cup (113 grams) chopped roasted salted pistachios
  • 1 cup (200 grams) turbinado sugar
Instructions
  1. For orange dough: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, zest, and confectioners’ sugar until fluffy, 3 to 4 minutes. Add egg and orange juice, beating to combine. In a medium bowl, whisk together flours, salt, and pistachios. Gradually add flour mixture to butter mixture, beating just until combined.
  2. Line an 8-inch square baking pan with plastic wrap. Press dough into prepared pan, and refrigerate until firm, 30 minutes to 1 hour.
  3. For chocolate dough: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, orange juice, and vanilla until fluffy, 3 to 4 minutes. In a medium bowl, whisk together flour, salt, cocoa, and pistachios. Gradually add flour mixture to butter mixture, beating just until combined.
  4. Spread chocolate dough on top of orange dough, smoothing as much as possible. Cover layered dough and refrigerate until firm, at least 2 hours.
  5. Preheat oven to 350°F. Line baking sheets with parchment paper.
  6. Remove pan from refrigerator. Using excess plastic wrap as handles, remove dough from pan. Cut into 2x¼-inch slices.
  7. In a shallow dish, place turbinado sugar. Roll edges of dough in sugar to coat. Place on prepared pans at least ½ inch apart.
  8. Bake until firm and just beginning to brown at the edges, 10 to 12 minutes. Let cool completely on a wire rack.

4 COMMENTS

  1. The idea my question was not answered left me suspicious. Still I made the cookies and am highly disappointed. The chocolate part barely held together. The cookie itself was lacking flavor. I should have known better. I will not make anything that does not say the recipe has been confirmed tested and approved.

  2. These cookies made an appearance at my most recent Mah Jongg gathering and they were absolutely delicious. The lady that brought the cookies is a most talented and skilled baker, but she assured us that this recipe is easier than she thought it would be and definitely worth making. We all agreed!

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