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    Home » My Latest Recipes

    Chocolate Sable Almond Cookies Recipe

    Dec 23, 2022 · 5 Comments

    Jump to Recipe Print Recipe

    Easy Chocolate Sable Cookies with Almonds Recipe

    This Chocolate Sable Cookies recipe produces a melt-in-your-mouth treat! The cookies are a type of shortbread and are are known for their crumbly interior - perfect with a glass of milk or a cup of tea. To make the sable extra special it is dipped in melted chocolate and rolled in almonds.

    French chocolate cookies finished

    This post may contain affiliate links. Please refer to the terms page for more information.

    This chocolate sables cookie recipe uses a 'slice and bake' method. Therefore, you do not need a rolling pin or cookie cutter. Allow yourself a little extra time when making these cookies as the dough needs to rest in the fridge for a few hours.

    Tips for making the sable cookies:

    Ingredients:

    Just a few ingredients are needed to make this delicious treat.

    • Unsalted butter: allow butter to come to room temperature. The butter is the only fat in the recipe and you need it soft to properly mixing the dough.
    • All-purpose flour, cocoa powder, baking soda and salt
    • Granulated sugar and light brown sugar
    • Pure vanilla extract
    ingredients needed for chocolate slice and bake cookies

    Make the cookie dough:

    • Combine the flour, cocoa powder, salt and baking soda in a bowl. Whisk well or sift ingredients together.
    • Place the butter, brown sugar and granulated sugar in a separate mixing bowl (a hand or stand mixer may be used).
    • Using a paddle attachment, mix the butter and sugars together until light and creamy (approximately 2 to 3 minutes). Scrape the side and bottom of the mixing bowl as needed.
    • Add the dry ingredients to the mixing bowl. Next, mix on low speed for 15 seconds. Scrape down the side and bottom of the mixing bowl. Turn on the mixer again for another 15 seconds. The dough will be crumbly but will hold together as a dough when squeezed. If it does not hold together, continue to mix in 15 second intervals.
    • Dump the dough onto a non-stick work surface and divide in half. Using your hands, form each half into a log approximately 7" wide and 1 ½" in diameter.
    • Wrap each dough log in plastic wrap. Place in the refrigerator for 2 - 3 hours (overnight is preferred).
    chocolate sable cookie recipe from dessertswithstephanie.com

    Slice and bake the chocolate sable cookies:

    Preheat the oven to 350 degrees F. Remove the cookie logs from the refrigerator and cut into ¼" slices while the dough is still cold. If the dough crumbles, simply squeeze back together. Next, place the cut cookies on parchment or silicon lined baking pans. Bake for 12 minutes and rotate the pans halfway through baking.

    Optionally finish the cookies with chocolate and almonds:

    Allow the cookies to cool completely before adding the melted chocolate and almonds.

    dipping baked cookies in chocolate
    Gently melt chocolate in a microwave or over a pan of steaming water. Roll sides of cookies in melted chocolate.
    rolling cookies in almonds
    Roll sides of cookies in toasted and chopped almonds while the chocolate is still wet. Allow chocolate to set before serving.

    FAQs

    What is a sable cookie?

    Sable cookies have a crumbly yet delicate texture. The texture is similar to a shortbread cookie. The French word sablé translates to English as 'sandy.' It is reported the cookie was created in Sablé-sur-Sarthe in the 1600's.

    chocolate sable cookie recipe from dessertswithstephanie.com

    Chocolate Sable Cookies with Almonds

    This Chocolate Sable Cookies recipe produces a melt-in-your-mouth treat! These cookies are also known as 'sandies' as they are known for their crumbly interior.
    5 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 12 hours hrs
    Resting Time 2 hours hrs
    Course Dessert
    Servings 24

    Equipment

    • Hand or stand mixer
    • 2 Baking Sheets

    Ingredients
      

    Cookie Dough

    • 165 Grams All-Purpose Flour 2 ¼ Cups
    • 28 Grams Cocoa Powder (unsweetened) ⅓ Cup
    • ½ teaspoon Baking Soda
    • ¼ teaspoon Salt
    • 155 Grams Unsalted Butter, room temperature 11 Tablespoons
    • 135 Grams Light Brown Sugar ⅔ Cup
    • 50 Grams Granulated Sugar ¼ Cup

    Almond Chocolate Dip (optional)

    • ½ Cup Almonds, toasted and coarsely chopped
    • ½ Cup Chocolate, bittersweet and melted

    Instructions
     

    Cookies

    • Combine the flour, cocoa powder, salt and baking soda in a bowl Whisk well or sift ingredients together.
    • Place the butter, brown sugar and granulated sugar in a separate mixing bowl (a hand or stand mixer may be used).
    • Using a paddle attachment, mix the butter and sugars together until light and creamy (approximately 2 to 3 minutes). Scrape the side and bottom of the mixing bowl as needed.
    • Add the dry ingredients to the mixing bowl. Mix on low speed for 15 seconds. Scrape down the side and bottom of the mixing bowl. Mix for another 15 seconds. The dough will be crumbly but will hold together as a dough when squeezed. If it does not hold together, continue to mix in 15 second intervals.
    • Divide the dough in half. Using your hands, form each half into a log approximately 7" wide and 1 ½" in diameter.
    • Wrap each cookie dough log in plastic wrap. Place in the refrigerator for 2 - 3 hours (overnight is preferred).

    Slicing and Baking Cookies

    • Preheat oven to 350°
    • Prepare two baking sheets by lining with silicon mats or parchment paper.
    • Remove cookie dough logs from the refrigerator. Cut into ¼" slices. Place cookie slices on prepared baking sheets one inch apart (note: the cookies will not spread).
    • Bake for 12 minutes, rotate pans halfway through baking.
    • Remove sheet pans from oven and allow cookies to completely cool before adding chocolate and almonds.

    Almond Chocolate Dip (optional)

    • Gently melt the bittersweet chocolate in the microwave or over a pot of simmering water.
    • Roll the edges of each cookie in the melted chocolate. Immediately roll the edges of the cookie in the chopped almonds. Place cookies on a wire rack and allow the chocolate to set.

    Notes

    Store cookies at room temperature in an airtight container for up to 4 days.  Cookies may be frozen for up to 2 months.
    Keyword chocolate sable cookies, french butter cookie, sable cookie recipe, sable cookies with almonds
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Fransic verso says

      May 30, 2023 at 3:55 pm

      5 stars
      You have a lot of good dessert recipes and this is another yummy one. Love how easy to make them as well.

      Reply
    2. Cindy says

      May 29, 2023 at 8:55 pm

      5 stars
      I love a good shortbread cookie! When you add chocolate it takes it to the next level. Yum!

      Reply
    3. Julie Cao says

      May 28, 2023 at 6:50 pm

      5 stars
      I am a fan of chocolate and cookies dipped in the melted chocolate is a heaven to me. I will definitely have them with a cup of chai tea.

      Reply
    4. Sandra L says

      December 30, 2022 at 11:30 pm

      5 stars
      Delicious cookies. Really liked the texture.

      Reply
    5. Liza says

      December 30, 2022 at 1:34 pm

      5 stars
      This cookies are amazing! The texture is like a shortbread and the almonds add a nice crunch.

      Reply

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    Pastry Chef Stephanie

    Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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