Guittard ESPRESSO CHOCOLATE SABLÉS

Guittard Espresso Chocolate Sablés

These buttery French sablé-style cookies are pure elegance. You’ll want to use 100% Guittard Cocoa Rouge cocoa powder, with its deep, robustness, and tannic yet fruity Guittard 74% baking wafers in these luxe bites. It’s a dynamic duo that pairs beautifully with espresso and the little pop of orange zest. They’re a perfect bite for that afternoon pick-me-up or to end a rich meal.
Course: Dessert
Cuisine: French
Keyword: cookies
Servings: 2 dozen cookies
Author: Caroline Schiff

Ingredients

Instructions

Espresso Sablés

  • In a mixing bowl combine the softened butter and powdered sugar and cream together using a wooden spoon, until smooth and uniform. Add the yolks, vanilla, and orange zest and mix until smooth and uniform.
  • Combine the flour, salt, 1 tbsp of the espresso powder, and the 2 tbsp Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder (8oz) in a separate bowl and whisk together. Add the dry to the butter mixture and gently mix to incorporate, adding the 1-1/2 Cups Guittard Organic 74% Dark Couverture Chocolate Wafers (12oz) once the dries are about 50% incorporated.
  • Once the dough is uniform, turn it out onto a piece of parchment paper. Using your hands, shape the dough into a long rectangular log, or a cylinder if you prefer. If it’s sticky, you can dust your hands with a little flour. The log should be about 12” long and roughly 2 ½” wide.
  • Once shaped, wrap in the parchment and transfer to the fridge for at least 2 hours. You can also wrap well in plastic once fimly chilled, and keep in the fridge for up to one week.
  • To bake, heat the oven to 325°F with a rack in the middle. Line a sheet pan with parchment paper. Remove the dough from the fridge and let it soften slightly at room temperature so it’s easy to slice.
  • In a small bowl, whisk together the remaining espresso powder with the granulated sugar. Unwrap the dough and with a sharp knife, slice it into cookies about 1/2” thick.
  • Coat each cookie in the espresso sugar and transfer to the sheet pan, spacing the cookies about 2” apart.
  • Bake until just set, about 18 to 20 minutes. Transfer the cookies to a cooling rack and repeat with the remaining dough. These cookies will keep for up to 5 days in an airtight container.
    Enjoy!

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