Crunchy Lentil Nut Sablés
How to Make Deliciously Crunchy Lentil Nut Sablés
Introducing a recipe for Lentil Nut Sablés, featuring a delightful combination of nutty richness and the satisfying crunch of lentils and nuts. These cookies are perfect for a homemade café treat or an impressive gift.
Ingredients- 110g Cake flour
- 63g Almond flour
- 40g Powdered sugar
- 21g Egg yolk (room temperature)
- 75g Cold butter (cubed)
- 42g Vanilla oil (or vanilla extract)
- 20g Cooked lentils and nuts (toasted)
- 40g Chunk chocolate (chopped)
Cooking Instructions
Step 1
In a food processor, combine the cake flour, almond flour, and powdered sugar. Pulse for 10-15 seconds until well mixed. Add the cold, cubed butter and pulse in short bursts, stopping and starting, until the butter is broken down into pea-sized pieces and incorporated into the flour mixture. Be careful not to over-process, as this can melt the butter and result in tough cookies.
Step 2
Add the egg yolk and continue pulsing, stopping and starting, until the mixture just begins to come together into a cohesive dough. If the dough seems too wet, avoid over-mixing. Next, add the toasted lentils and chopped chunk chocolate. Pulse briefly a few more times until they are evenly distributed throughout the dough, and the dough forms a single mass. Gently mix to ensure the lentils and chocolate aren’t crushed.
Step 3
Turn the dough out onto a clean surface and shape it into a long, cylindrical log. If the dough is too sticky, lightly dust your hands or the surface with a little extra cake flour. Wrap the log tightly in plastic wrap and freeze for about 2 hours, or until firm. Freezing the dough makes it easier to slice cleanly without crumbling. For an optional sugar coating, you can roll the log in granulated sugar before wrapping and freezing.
Step 4
Remove the frozen dough log from the freezer and let it sit at room temperature for about 20 minutes to soften slightly, making it easier to slice. Slice the dough into uniform rounds, about 0.7cm to 1cm (approximately 0.3 to 0.4 inches) thick. Arrange the cookie slices on a baking sheet lined with parchment paper, leaving some space between them. Bake in a preheated oven at 160-170°C (320-340°F) for 10-12 minutes, or until the edges are lightly golden brown. Baking times may vary depending on your oven. Once baked, remove from the oven and let cool completely on a wire rack.
