Recipe: Wheatsome Sablés

Warning sign: Truly too good

Wheatsome Sablé Cookies

This recipe originated with Chad Robertson’s 50/50 Sablé Cookies in Tartine Book Nº 3. I love almonds and chocolate, plus I had some Plum Good Currant Jam from the farm, so these are my two variations on the Tartine recipe. I’ve cut his recipe in half. Made on one baking sheet for either variation, it’s quick & easy. The flavor and texture of Wheatsome flour is amiably married to toasted almonds.

Dough Ingredients

  • 93 g. (3/4 c) raw almonds, skin on
  • 93 g. (3/4 c) High Wide & Wheatsome flour
  • 66 g. (1/3 c) evaporated cane sugar
  • 1/8 tsp sea salt
  • 66 g. (4-3/4 tbsp) unsalted butter, room temperature
  • 1 tbsp. + 1 tsp. cold water
  • 1/2+ tsp. almond extract

Cookie Ingredients:

  • For Chocolate Sablé-wiches
    • 43 g. (1/4 c) bittersweet chocolate chips 70% cocoa
    • 43 g. (1/2 of a 3 oz bar) dark chocolate 72% cocoa
    • powdered sugar
  • For Sablé Thumbprints
    • jar of jam

Instructions

  1. Preheat oven to 350°.
  2. On a baking sheet, toast almonds until the skins crack. Be very careful not to overcook as the almonds will turn bitter. Cool completely.
  3. In a food processor, coarsely chop almonds.
  4. Add Wheatsome flour, sugar and salt. Pulse until finely ground.
  5. Put the dry ingredients in a bowl. Add pieces of butter. Cut-in butter with a pastry knife as you would for pie dough until the butter is well incorporated.
  6. In a small bowl, combine water and almond extract. Add to the dry ingredients.
  7. With your hands, combine wet and dry ingredients until the dough just comes together in a ball. Add a little water if necessary. And like a pie dough, you’ll have a better texture in the cookie if the dough is handled less than more.
  8. Line a 13″ x 18″ baking sheet with parchment paper.

For Chocolate Sablé-wiches

  1. Warm the chocolates in a double boiler (or small sauce pan set inside a larger one with water), stirring until the chocolates melt. Leave on the burner at the lowest heat setting.
  2. On a lightly floured pastry cloth or surface, roll out the dough to the thickness of pie dough–about 3/16″. Cut cookies. A 2″ cutter will yield 30 circles on one baking sheet. They can be set close together, but not touching.
  3. Bake at 350° for 11 minutes. The edges should be golden to slightly brown. Remove to a cooling rack.
  4. When cooled, use a teaspoon to spread a layer of chocolate on the bottom of one cookie. Then cover with another cookie, top up, to form the sandwich. Set on parchment paper.
  5. After all the “sandwiches” have been constructed and are thoroughly cooled, dust powdered sugar across the tops.

Yield: 15 cookies

For Sablé Thumbprints

  1. Using a spoon, scoop enough dough to form a 1½” ball. Set on the baking sheet and press a thumbprint into the dough. These cookies will spread a little, so allow a bit more room between cookies.
  2. Bake at 350° for 12 minutes or until golden to slightly brown.
  3. Remove to a rack.
  4. When thoroughly cooled, place a dollop of jam into each thumbprint.

Yield: 2-1/2 dozen

Difficulty: Easy

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ORDER

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