Chocolate sablé with hazelnuts
Votes: 1
Time: 2 hours 20 minutes
Complexity: easily
Quantity: 48 cookies
Complexity: easily
Quantity: 48 cookies
Nutritional value per serving:
Serving size: 1 of 10 servings
Calories 282, total fat 17 G., saturated fats 8 G., proteins 4 G., carbohydrates 32 G., fiber 3 G., cholesterol 43 mg, sodium 101 mg, sugar 16 G.
Serving size: 1 of 10 servings
Calories 282, total fat 17 G., saturated fats 8 G., proteins 4 G., carbohydrates 32 G., fiber 3 G., cholesterol 43 mg, sodium 101 mg, sugar 16 G.
Sablés are French shortcrust pastry cookies. The addition of chocolate makes them incredibly delicious and festive. In addition to cocoa powder, dark chocolate is added to the dough, along with chopped hazelnuts. These cookies are made using the "cut" method, meaning the dough is rolled into a sausage shape, chilled in the refrigerator, then cut into circles and baked. Before baking, sprinkle the cookies with coarse sugar. It will give them a beautiful shimmer and add crunch to your sablés.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 80 g dark chocolate, broken into pieces
- 0.5 tbsp. blanched hazelnuts
- 1 and 1/3 cups premium flour
- 1/3 cup cocoa powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon salt
- 110 g unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 0.5 tsp vanilla extract
- Coarse sugar, for sprinkling
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Cooking the dish according to the recipe:
- In a food processor, process the chocolate until finely chopped; transfer to a bowl. Add the hazelnuts to the food processor and process until finely chopped; transfer to the bowl with the chocolate.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract and beat until smooth. Reduce mixer speed to low; stir in the flour mixture, chocolate, and hazelnuts, then increase speed to medium and mix.
- Divide the dough in half and place them on two sheets of parchment paper. Using the parchment, shape each piece into a 2.5 x 22 cm log. Wrap the dough and refrigerate for 1 hour.
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Unroll the dough and cut the logs into 0.5 cm thick circles; place them on prepared baking sheets, spacing them 2.5 cm apart. Sprinkle with coarse sugar.
- Bake until set, 15-20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
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