Recipe from Guittard Chocolate Cookbook by Amy Guittard (Chronicle Books, 2015)
Appealing to both the eyes and taste buds, these cookies offer a refined balance of sweet and salty flavors heightened by a salted caramel dipping sauce and are tasty with a sparkling wine cocktail (give the Poinsettia a try!). Because this is a slice-and-bake cookie, you can freeze the dough for up to two months, which gives you more time to mix and mingle away from the oven.
- 1 cup all-purpose flour
- ½ cup light rye flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder)
- ½ cup room temperature butter
- ¾ cup firmly packed light brown sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ cup shelled, chopped unsalted pistachio nuts
- Fleur de sel, for sprinkling
In a medium bowl, combine flours, baking soda, baking powder, salt and cocoa powder. Set aside.
Using a hand mixer in a large bowl, beat together butter and brown sugar until light and fluffy, about 3 minutes. Beat in the egg yolks, one at a time, and the vanilla. Gradually stir in the flour mixture until combined. Fold in the pistachios.
Divide dough in half. Roll each half into a log, about 2 inches wide by 10 inches long. Wrap logs tightly in plastic wrap. Refrigerate for at least 30 minutes, or freeze in airtight container for up to 2 months.
Preheat oven to 350˚F. Line two baking sheets with parchment paper.
Remove dough from refrigerator. (If frozen, let sit at room temperature for 15 minutes.) Unwrap dough and cut it into ½-inch-thick slices. Set slices on baking sheets, leaving 1 inch between cookies. Sprinkle each cookie with fleur de sel.
Bake for 11–13 minutes, or until centers appear set. Transfer cookies to wire rack. Let cool for 10 minutes. Store in airtight container at room temperature for up to 1 week. Makes 24 cookies.
For the caramel dipping sauce:
Continue the decadence by slathering a layer of salted caramel on the Chocolate Pistachio Sablés. Serve it in small ramekins tied with a glistening metallic ribbon, and provide a cheese knife for spreading.
2⁄3 cup superfine sugar, divided
½ cup heavy whipping cream
1 teaspoon fleur de sel
Pour 1⁄3 cup of the sugar into a medium saucepan over medium heat. Swirl the saucepan around as the sugar starts to melt. Do not use a spoon or spatula at this point. When the sugar is almost melted, add the remaining 1⁄3 cup sugar and swirl the saucepan until all of the sugar is melted. Slowly and carefully add the cream. The caramel will bubble up. Add the fleur de sel and continue to cook over medium heat until a candy thermometer reads 225°F or the sauce has turned medium brown. Remove from the heat and let cool for 5 to 10 minutes. Store in an airtight container in the refrigerator for up to 2 weeks.
When you’re ready to use the caramel, let it sit at room temperature for 1 hour. Pour the sauce into a saucepan and reheat over medium heat until warm, 2 to 5 minutes. Divide into two small ramekins and serve immediately.