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Almond Sablés

Scott Phillips

Yield: Yields about 2 dozen cookies.

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.


  • 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

Nutritional Information

  • Nutritional Sample Size based on 24 servings
  • Calories (kcal) : 80
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 10
  • Sodium (mg): 15
  • Carbohydrates (g): 8
  • Fiber (g): 0
  • Protein (g): 1


  • 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.


Rate or Review


  • User avater
    bechorah | 03/22/2017

    Excellent cookies that receive rave reviews. I do not form a log. I freeze the dough as a flatten disk to minimize handling. After defrosting, I roll out the dough and cut out shapes with a cookie cutter. Slices from a log would easily crumble if the dough dries ever so slightly during preparation.

  • Ellen_M | 11/09/2014

    My husband first made these cookies along with all the variations at Christmas time years ago. I continue to make these and the hazelnut crescents every Christmas, but I make these Almond Sables throughout the year as they are my husband and my son's favorites and they are so simple to make. The dough stores well in the refrigerator so that you can bake them fresh in a flash. They stay nice and crunchy stored in a cookie tin. Everyone that has tried them has loved them!

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