Chocolate-Orange Sables

 We made these for Christmas Eve Eve in France and they were tasty. I cut back the amount of pistachios so I'd only have to use one bag of shelled nuts and there was plenty. Also didn't have almond flour but all-purpose worked fine. I've made those adjustments in this recipe. 

Chocolate-Orange Sables

 

Orange dough:

¾ C butter, softened 

1 orange, zested 

1 C powdered sugar

1 large egg

1 Tbsp orange juice 

2 ¾ C all-purpose flour 

¼ tsp salt

¾ C chopped roasted salted pistachios

 

Chocolate dough:

1 C butter, softened 

1 C powdered sugar 

1 Tbsp orange juice 

1 tsp vanilla

1 ½ C all-purpose flour 

¼ tsp salt 

½ C unsweetened cocoa powder 

¾ C chopped, roasted salted pistachios 

 

1 C turbinado sugar 

 

Line an 8-inch square baking pan with plastic wrap with enough to hang over the edges on two sides. 

 

For orange dough: In the bowl of a stand mixer, beat butter, zest, and powdered sugar until fluffy, 3-4 minutes.  Add egg and orange juice, beating to combine.  In a medium bowl, whisk together flour, salt, and pistachios. Change stand mixer to paddle attachment.  Gradually add flour mixture to butter mixture, beating just until combined.  Press dough into prepared pan, and refrigerate until firm, about 30 minutes. 

 

Meanwhile, make the chocolate dough: In bowl of stand mixer, beat butter, powdered sugar, orange juice, and vanilla until fluffy, 3-4 minutes.  In a medium bowl, whisk the flour, salt, cocoa, and pistachios together.  Change stand mixer to paddle attachment.  Gradually add flour mixture to butter mixture, beating just until combined.  Spread chocolate dough over orange dough in pan, smoothing as much as possible.  Cover layered dough and refrigerate until firm, at least 2 hours. 

 

Heat oven to 350°.  Line baking sheets with parchment paper. Place turbinado sugar in a shallow dish.  

 

Remove pan from refrigerator.  Using excess plastic wrap as handles, remove dough from pan.  Cut into 2 x ¼-inch slices.  Roll edges of dough in turbinado sugar to coat.  Place on prepared pans at least ½ inch apart. 

 

Bake until firm and just beginning to brown at the edges, 10-12 minutes.  Let cool completely on wire racks.

 

 

Makes about 72 cookies

 

 

 

Adapted from BakefromScratch.com