Toasted Almond Sablés

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Président® butter makes these sparkling sablés the ultimate buttery, melt-in-your-mouth cookies. Here, it imparts a creaminess that complements the flavor of toasted almonds in our Toasted Almond Sablés exquisitely. Président is France’s number one butter and our go-to for all crumbly French cookies. Find more French baking recipes in our March/April 2019 issue.

5.0 from 1 reviews
Toasted Almond Sablés
Makes about 22 cookies
  • ⅓ cup (38 grams) sliced almonds
  • 2 cups (250 grams) all-purpose flour
  • 1 (7-ounce) package (198 grams) Président unsalted butter, softened
  • ⅓ cup (40 grams) confectioners’ sugar
  • 1¼ cups (250 grams) granulated sugar, divided
  • 1 teaspoon (3 grams) kosher salt
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 1 large egg yolk (19 grams)
  1. Preheat oven to 325°F (170°C). On a rimmed baking sheet, spread almonds in an even layer. Bake until fragrant and toasted, about 10 minutes. Let cool completely.
  2. In the work bowl of a food processor, process toasted almonds until finely ground. (Be sure not to overprocess the almonds, or you’ll end up with almond butter.) Transfer to a medium bowl; add flour, whisking to combine.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium-low speed until smooth, about 1 minute. Add confectioners’ sugar, ¼ cup (50 grams) granulated sugar, and salt, and beat until smooth, about 1 minute. Add vanilla bean seeds and egg yolk, and beat until combined, about 1 minute. Add flour mixture to butter mixture in two additions, beating just until combined. Turn out dough onto a work surface, and gently knead 3 to 4 times.
  4. Place dough between 2 large sheets of parchment paper, and roll to ½-inch thickness. Transfer dough between parchment to refrigerator. Refrigerate until set, at least 2 hours.
  5. Preheat oven to 325°F (170°C). Line 2 baking sheets with parchment paper.
  6. Using a 2-inch round cutter dipped in flour, cut dough, and place at least 1 inch apart on prepared pans. Reroll scraps between parchment, if necessary. Freeze until set before cutting dough, about 5 minutes.
  7. Bake, in batches, until bottom edges of cookies turn golden, 15 to 16 minutes. Let cool on pans for 1 minute. Place remaining 1 cup (200 grams) granulated sugar on a plate. Using a spatula, place cookies, a few at a time, in sugar. Cover tops and sides with sugar. Using the spatula, lift cookies, and place on wire racks to let cool completely.


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  1. I made these with hazelnuts instead, but otherwise followed the recipe to a T. They came out perfectly and were a big hit at work. Will definitely make again.


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