Crispy Almond Sablé Cookies
Perfectly Crunchy Almond Sablés for Your Afternoon Tea
Introducing our Almond Sablé cookies, a delightful treat with a satisfyingly crisp texture and rich, nutty flavor. These cookies are perfect for enjoying with your favorite coffee or tea, and make an elegant homemade gift. Made with simple ingredients, they’re easy for anyone to bake.
Cookie Dough Ingredients
- 100g Butter, softened to room temperature
- 50g Powdered Sugar
- 10g Milk, room temperature
- 40g Almond Flour
- 125g Cake Flour (or all-purpose flour)
- A few Sliced Almonds (for topping)
For Coating
- A little Granulated Sugar (for dipping cookie edges)
- A little Granulated Sugar (for dipping cookie edges)
Cooking Instructions
Step 1
Begin by creaming the softened butter in a bowl until smooth and light. Add the sifted powdered sugar and whisk thoroughly until the mixture is pale and fluffy, ensuring the sugar granules have dissolved. Gradually add the room temperature milk, in two additions, whisking well after each addition to incorporate it fully without curdling the butter.
Step 2
Sift the almond flour into the butter mixture and gently fold it in with a spatula until just combined. Add the sifted cake flour and mix until a cohesive dough begins to form – be careful not to overmix. Transfer the dough to a clean work surface or cutting board. Using the palm of your hand, press and stretch the dough away from you in a ‘push-and-fold’ motion, repeating this 4-5 times. This technique helps to further emulsify the butter and flour, contributing to a crispier texture.
Step 3
To shape the dough, wrap it tightly in plastic wrap. For a uniform cylinder, you can roll it inside a paper towel tube. If the dough becomes too soft to handle, chill it briefly in the freezer until firm enough to shape. Once shaped, wrap the dough log securely and place it in the freezer until completely firm, at least for 1 hour, before slicing.
Step 4
Preheat your oven to 170°C (340°F). Remove the firm cookie dough log from the freezer and slice it into uniform rounds, about 0.5 cm (1/4 inch) thick. Roll the cut edges of each cookie slice in granulated sugar. Arrange the sliced cookies on a baking sheet lined with parchment paper, leaving some space between them. Press a few sliced almonds onto the top half of each cookie, gently pressing them into the dough. Bake for 22-25 minutes, or until golden brown. If the cookies start to brown too quickly, loosely cover them with aluminum foil during the latter part of baking.
