Salted Choco Pistachio Sablés

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Salted Choco Pistachio Sablés

Ingredients

  • 2½  cups almond flour
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1¼ cups unsalted butter, brought to room temperature
  • 1¼ cups light brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg white
  • 5 oz. bittersweet chocolate, chopped
  • 1 cup unsalted, shelled raw pistachios, coarsely chopped
  • Flaky sea salt 

Instructions

Whisk flour, cocoa powder, kosher salt and baking soda in a medium bowl. Set aside. Using an electric mixer at high speed, beat butter, brown sugar and vanilla until light and fluffy (about 4 minutes). Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.

Divide dough into 4 pieces. Roll each piece into an 8-inch log. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)

Heat oven to 350°. Working with one log of dough at a time, use a serrated knife to cut logs into ¼-inch thick rounds and transfer to a parchment lined cookie sheet, spacing them ½-inch apart. Bake 10-12 minutes, until set around edges. Remove from oven and immediately sprinkle with flaky salt. Transfer to wire racks and let cool.

Notes

DO AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.