Bursting with complexity and flavor, these sables are easier to put together than you might think.
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
- 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.
- Line an 8-inch square baking pan with plastic wrap. Press dough into prepared pan, and refrigerate until firm, 30 minutes to 1 hour.
- 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.
- Spread chocolate dough on top of orange dough, smoothing as much as possible. Cover layered dough and refrigerate until firm, at least 2 hours.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Remove pan from refrigerator. Using excess plastic wrap as handles, remove dough from pan. Cut into 2x¼-inch slices.
- In a shallow dish, place turbinado sugar. Roll edges of dough in sugar to coat. Place on prepared pans at least ½ inch apart.
- Bake until firm and just beginning to brown at the edges, 10 to 12 minutes. Let cool completely on a wire rack.
I made the Chocolate -Oranges Sable they were amazing . Thanks for the recipe.
Can these be frozen?
Yes, I froze half the batch before I baked them and the other half after baking – both came out great.
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.
I get rave reviews for these cookies. You didn’t allow the dough to cool in the refrigerator long enough. The first time I made these they tasted great but didn’t look like a square because I did not prepare the dough properly. The SECOND time I made them, not only did they taste great, they looked just like the photo. This cookie is not a beginner cookie recipe. You need to follow the recipe exactly, use the correct size pan to come out with cookies that size. The cookies look large but they are not. They are about two inches in length and maybe 1/4 inch wide. These are a day project but if done correctly, they are just superb. They should be crunchy with bits of nuts at least in one side of the cookie. The dough should be in the fridge overnight….
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!
They ARE delicious.
So yummy! The cookies were buttery and light, and the orange flavor was subtle but noticeable. It was so easy to make too.
These are great – the recipe yields plenty and they can be frozen either before or after baking!
My husband made these for a board meeting and they were a big hit! Everyone agreed they were one of the best desserts he’s made. I’m going to make them next week. They loved the orange chocolate combination. And not that difficult to make. Thank you for a great recipe!
Is the chocolate cookie dough missing eggs?
I make these every year for holiday cookie+candy boxes. They’re lightly sweet, making them a great companion to the rest of the goodies.
The only modification I make is that I layer the dough in stripes to make checkerboard cookies instead of just the two layers. They’re so cute! The recipe takes a little bit of effort, but makes so many cookies that it’s worth it.