This mildly spiced, crunchy version of the original sable cookie recipe is especially good with a hot mug of Café Napoleon for a relaxed dessert.
Prep Time: 1 hour, 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour, 45 minutes
- 2 cups all-purpose flour
- ½ cup chopped, toasted almonds
- ½ teaspoon baking powder
- ¼ teaspoon freshly grated nutmeg
- 10 tablespoons butter
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- Egg wash:
- 1 egg white
- 2 teaspoons water
In a medium bowl mix the flour, chopped almonds, baking powder, and nutmeg and set aside. In large mixing bowl, cream the butter and sugar together until smooth. Add the egg and vanilla extract and mix in the dry ingredients until a smooth dough forms.
Form the dough into a disk shape or 2-inch diameter log. Wrap the dough in plastic wrap and chill for 1 hour. Preheat the oven to 350F. Prepare the egg wash by beating together the egg white and 2 teaspoons of water.
Roll out the disk of dough to ¼-inch thickness, and cut out the sables using a 2-inch fluted cookie cutter. If using a log of cookie dough, slice it crosswise into ¼-inch thick coins. Brush the sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or until they are lightly browned around the edges. Cool the sables for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely.