Monday, February 18, 2013

French Vanilla Pistachio Sables


I am hit by the lazy bugs and I don’t really feel like doing much nowadays. I usually get depressed during this time of the year as I will be thinking of home and family. With everyone posting their CNY gatherings with family and friends on FB make it worst. I wish I can be home with my family. Well, I guess this is what we have to sacrifice being away from home. Well, enough of my depressing feelings and let’s talk about this cookie. I don’t use pistachio much in my baking but I bought it to make Macaroons last year and I still have ¾ packets of the pistachio meal and shelled nuts sitting in my fridge. I decided to make some ‘sable’ out of it. The first time I heard about this cookie was from a French Pastry Chef whom I took bread lesson from. Sables, also known as a French Butter Cookie or Breton Biscuit, are a classic French cookie originating in Normandy France. The name 'Sables' is French for "sand", which refers to the sandy texture of this delicate and crumbly shortbread-like cookie.

 

Ingredients:
Adapted from Cookie Unlimited by Nick Malgieri

12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 egg yolk
1 cup all-purpose flour
½ cup pistachio meal/ground pistachio nuts
1/2 cup chopped roasted unsalted pistachios


1. In the bowl of a standing electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well mixed, light colored, and fluffy, about 4 or 5 minutes, then beat in the vanilla and egg yolk. Continue beating until very smooth, about 2 more minutes.
2. Scrape the bowl and beater well and beat in the flour. Remove the dough from mixer bowl shape into a disc wrap with plastic wrap and refrigerate for 1 hour.
3. Once dough has been chilled remove from refrigerator and squeeze into a rough cylinder, about 10 inches long and 2 inches in diameter.
4. On a piece of plastic wrap place the chopped pistachios on it. Roll the cookie over the pistachios; tighten the plastic wrap around by twisting each end of the roll. Chill the dough until firm. (Or, at this stage it can be double wrapped in plastic wrap or parchment paper, frozen, and kept for up to several weeks)
5. Line 2 cookie sheets or jelly roll pans with parchment paper or foil. When you are ready to bake the cookies, preheat to 350 degrees F. Slice the cookies 1/4 inch thick rotating the roll of the dough often so it won't become squashed and misshapen from the weight of the knife.
6. Arrange the cookies on the prepared pans with about an inch between them in all directions. Bake for about 10 minutes, then turn and rotate pans from top to bottom bake for an additional 5 minutes until the cookies have puffed somewhat and become dull and are firm to the touch. Slide the papers from the pans onto racks.


10 comments:

Ashley said...

These cookies are beautiful! And I hear ya about this time of year...but cookies are definitely a good way to cheer up :)

suituapui said...

Pistachios cost a bomb here. Those look like those Italian biscottis. So nice over there...can serve everything in a tray like that. Here, will go limp in a minute or two!

Medeja said...

Yeah.. I feel the same these days, it is probably because of the weather :)
Anyway your cookies look just great! I love pistachios.

Mel said...

Ooo...I loves pistachio....and this sables simply looks so delicious for a big bite. Yep, I agree with situapui...looks so nice to serve everything in a tray.

Jeannie Tay said...

You have so many types of cookies how nice! I only made one lol! I like the look of the sables!

My Little Space said...

Howdy Gert! Sure you'll miss home during this time of the year....especially the sound of the fire cracker & crowded kitchen & also dining table...gambling etc. haha.... Maybe you should come home next year. Btw, you made quite a number of cookies. Better than me ! haha...I skipped the cookies this year. Too rush & too tired to make anything.
Anyway, wishing you a very Happy Chinese New Year. Hope you'll have fun on Chop Goh Meh.
Best wishes, Kristy

Sonia ~ Nasi Lemak Lover said...

Gert, I hope it is never too late to wish you a Happy CNY and Gong Xi Fa Cai. Next time come back here during CNY, sure no miss home, hehehe..ya, this cookie looks great !

EasyKoreanFood said...

Hello! I recently just started a youtube Korean food channel, EasyKoreanFood, where you can learn how to make fast & easy Korean food! It would mean the world to me if you could check it out because I'm just starting out! Thanks!

ICook4Fun said...

Ashley, thank you. Is never easy being away from family. Ya the cookies definitely cheer me up :)

Arthur, ya pistachios is a bit on the costly side. The air here is very dry so the cookies stay crispy much longer.

Medeja, thank you. Winter is not good either for our mood :)

Mel, thank you.

Jeannie, I jused made a few types this year. Not too much.

Kristy, Happy Chap Goh Meh to you too. Oh yes, missing home a lot especially during festive season. Planning to go home next CNY. I see you cooked a lot of yummy dishes this CNY :)

Sonia, Happy Chap Goh Meh to you and your family!! Ya hope I am able to fly home next CNY.

Easykoreanfood, I will definitely check your website out.

Judy said...

I made these as part of a cookie care package for my mom and I LOVE these cookies! So buttery like shortbread and love that the recipe called for pistacio meal.