Pistachio Sablé with Lemon Ganache
Servings: 1 dozen 3″ cookies
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Ingredients
Sablé
- 2 oz pistachios (56g)
- 2 cups all-purpose flour (240g)
- ½ cup powdered sugar (60g)
- 3 tbsps granulated sugar (45g)
- 1 tsp kosher salt
- 7 oz unsalted butter (196g), cold and cut into small cubes
- 1 egg yolk
- ¼ tsp vanilla extract
Lemon Ganache
- 5 oz white chocolate (140g)
- ⅓ cup heavy cream (60g)
- 1 tbsp unsalted butter (14g)
- zest of 1 lemon
Instructions
Sablé
- Place the pistachios in a food process and chop until fine. Place the pistachio flour, all-purpose flour sugars and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix for a few seconds to incorporate. Add the butter and mix until very tiny pebbled appear- almost until the dough just begins to come together. Add the yolk and vanilla and mix until the dough comes together.
- Roll the dough between two sheets of parchment paper with a rolling pin until ¼” thick (like three pieces of cardstock paper, stacked). Place on a cookie sheet and freeze until firm.
- Preheat your oven to 350°F. Peel off the top layer of parchment and slide the dough off the cookie sheet. Cut out your cookies with desired cookie cutter. If you like, cut out the centers of half of the cookies. Bake for 10-12 minutes or until just golden on the edges. Cool on the cookie sheet.
Lemon Ganache
- Using a microwave or double boiler, melt the chocolate and heavy cream together, careful to stir often and never melt the chocolate fully over either heat source.
- Once the chocolate is about ¾ of the melted, take it off the heat and stir until smooth. Add in the butter and stir until it has melted completely. Stir in lemon zest.
- Carefully spread a little ganache over the bottom halves of each cookie (they are delicate; a piping bag works wonders here). Top with the other cookie.
