Pine nut sablés

Pine nut sablés

By
From
How to Cook Cakes
Makes
30
Photographer
Peter Cassidy

These delicate, buttery biscuits have a lovely fine, sandy texture. Enjoy them with tea or coffee, or as an accompaniment to creamy desserts.

Ingredients

Quantity Ingredient
85g pine nuts, plus extra to finish (optional)
85g unsalted butter, softened
30g caster sugar, plus a little extra to sprinkle
30g icing sugar
125g plain flour
1/2 teaspoon baking powder
pinch salt

Method

  1. Heat the oven to 170°C. Line a baking sheet ith baking parchment.
  2. Spread the pine nuts out on a separate baking sheet and toast in the oven for 8–10 minutes, or until the nuts are lightly browned. Check after 5 minutes, as they can burn very easily. Remove from the oven and transfer to a plate to cool.
  3. Reserve a few nuts for decorating the sablés and finely chop the remainder. Set aside.
  4. Using a wooden spoon, cream the butter in a bowl until smooth. Add the caster and icing sugars and beat until pale and fluffy.
  5. Sift the flour, baking powder and salt together twice to make sure they are really well combined. Add to the butter mixture, together with the chopped pine nuts, and mix thoroughly to form a soft dough.
  6. Roll teaspoonfuls of the mixture into balls and place on the prepared baking sheet. Press them lightly with the palm of your hand to form rounds about 1cm high.
  7. Press a few whole pine nuts on top of each sablé and sprinkle lightly with caster sugar. Bake in the middle of the oven for 20–30 minutes until pale golden. Remove from the oven and transfer to a wire rack to cool.
Tags:
cakes
baking
Leiths
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