Almond Sablés

Yields about 2 dozen cookies.

To learn more, read:
9 Fabulous Cookies from 3 Easy Doughs
by Alice Medrich
from Fine Cooking
Issue 75
Last Edit Date: 3/6/2013 4:31:51 PM

Of the three different cookies you can make with the versatile Almond Dough, this is the simplest: the dough is simply sliced and rolled in raw sugar for a crunchy, crumbly cookie that's not too sweet.

more about:

One-third of a batch (10-1/2 to 11 oz. or 1-1/4 cups) freshly made Almond Cookie Dough
1-1/2 Tbs. granulated sugar
1/4 cup turbinado (or granulated) sugar

Use the back of a large spoon or a rubber spatula to mash the 1-1/2 Tbs. granulated sugar into the dough until it’s evenly dispersed. On a lightly floured surface, shape the dough into a log about 6 inches long and 1-3/4 inches in diameter. Wrap the log in waxed paper or foil. Refrigerate for at least 2 hours, but preferably overnight.

Put the 1/4 cup turbinado (or granulated) sugar on a flat surface such as a tray or clean countertop. Roll the log of dough in the sugar, pressing so the sugar adheres. Cut the log into 1/4-inch slices and arrange them at least 1 inch apart on an ungreased or foil-lined cookie sheet. Position a rack in the center of the oven and heat the oven to 350°F. Let the cookies sit at room temperature while the oven heats. Bake until the edges are golden brown, 12 to 15 minutes, rotating the pan from front to back about halfway through baking. Let the cookies sit on the sheet for a minute or two before transferring them to a rack with a metal spatula. Let cool completely before storing airtight.

Make Ahead Tips

If you're not serving the cookies within a day or two, freeze them in airtight containers and defrost at room temperature.

nutrition information (per serving):
Size : based on 24 servings; Calories (kcal): 80; Fat (g): 4.5; Fat Calories (kcal): 40; Saturated Fat (g): 2.5; Protein (g): 1; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 8; Polyunsaturated Fat (g): 0; Sodium (mg): 15; Cholesterol (mg): 10; Fiber (g): 0;

Photo: Scott Phillips

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by zou_zou, 12/8/2010I loved these. I made a few different variations and everyone loved all of them, although the plain sables were the most popular. I have made the several times and they are always a hit. To mix things up, drizzle some chocolate on them! Yumm! To credit the reader below, these are delicate cookies, so dont try anything crazy! I had a bit of time when I dipped them in cholocate, I found that spreading the chocolate was much more effective to prevent breakage. :)

by shorti5081, 11/19/2010I don't know what the other person did wrong, but I've been making these for years and they always come out perfect!

by TommyOP, 12/6/2009I could not get this to form into a log - to dry and crumbly. Shaped it into a skinny rectangle and then sliced like biscotti. I would not make it again.

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