Sablés Diamants: Recipe of Marco Giudizio, Pastry Chef
The French Sablés Diamants are delicious and elegant cookies, really easy to make! Perfect during tea time or with a cup of coffee…
Ingredients:
Sablé à la Vanille (40 cookies)
- 150 g of butter
- 80 g of icing sugar
- 1 egg yolk
- 200 g of pastry flour (sifted)
- 5 g of vanilla extract
- 150 g of cassonade sugar
Sablés au Cacao (40 cookies)
- 130 g of butter
- 80 g of icing sugar
- 1 egg yolk
- 160 g of pastry flour (sifted)
- 30 g of cocoa powder (sifted)
- 150 g of cassonade sugar
Directions:
- In a mixing bowl or in a food processor with a steel blade in place (leaf) put in all ingredients together and beat for about 40 seconds until obtain a smooth and compact dough. Put to rest in the fridge for about 15 minutes.
- Bring out dough from the fridge and spread in a lightly floured working surface using a rolling pin shaping a cylinder of 40 cm (length) and 3 cm of (width). Roll on cylinder in the cassonade sugar and put in the freezer for 15 minutes.
- Preheat oven to 170°C and line a baking tray with a parchment sheet. Bring out from the freezer the cylinder cutting in 40 pieces. Bake in the oven for about 15 minutes. Cool down and serve at room temperature with a cup of good tea or coffee.
- Note: This method is the same for both types of Sablés and also baking.