Pistachio Sables
Savoury French butter biscuits — short, sandy and rich with parmesan, flecked with pistachio and lifted by a whisper of cayenne. Sablé means sandy, and that melting, crumbly texture is exactly the point. A slice-and-bake dough makes them easy to keep on hand.
Why this works
- A high proportion of butter to flour gives the characteristic sandy, melt-in-the-mouth crumb.
- Chilling the dough as a log lets you slice and bake neat, even rounds whenever you want them.
- Parmesan does double duty — it seasons the dough from within and crisps at the edges as the biscuits bake.
Ingredient notes and swaps
- Unsalted butter — cold and diced, so it rubs into the flour without softening the dough.
- Pistachios — unsalted, chopped small so they spread evenly through a thin biscuit.
- Parmesan — freshly grated rather than the pre-grated kind; it is the main flavour, so it matters.
- Plain flour — do not overwork it once added, to keep them short.
- Cayenne — a pinch only. It should sit underneath the cheese rather than announce itself.
Pistachio Sables
FavouriteIngredients
Method
- Start by chopping the pistachio nuts in a mini chopper quite small
- Then mix them with all the remaining ingredients in a medium-sized bowl
- Rub the ingredients together until the mixture starts to form fairly large clumps, then press the mixture against the side of the bowl to bring it together
- Now transfer the dough to a board and knead lightly, then roll into a sausage shape about 18cm long and wrap and chill in the freezer for 30 minutes
- Preheat the oven to 180°C
- After that slice the chilled log into discs about 5mm wide and spread them out on the baking sheet
- Then pop them in the oven on the centre shelf and bake for 13-15 minutes, until they start to go golden around the edges
- When they are cooked, transfer them to a wire rack to cool and store in an airtight tin
Nutrition
Notes
For even cooking, try to slice the dough discs to a consistent thickness.
Store cooled sables in an airtight container to maintain their crispness for several days.
Tried this recipe?
Let us know how it was!Tips for success
- Chill the log until firm before slicing so the rounds hold their shape.
- Roll the log in extra chopped pistachios before slicing for a pretty, flecked edge.
- Bake just until the edges are barely golden — sablés should stay pale.
- Let them firm up on the tray for a few minutes before moving; they are fragile warm.
Make ahead, storage and reheating
- Make ahead — the dough log keeps in the fridge for several days, ready to slice and bake.
- Storage — baked biscuits keep in an airtight tin for up to a week.
- Freezing — freeze the dough log for up to three months and slice from frozen.
What to serve it with
- With drinks before dinner — they are made for a cold glass of something.
- A lovely edible gift, boxed with a ribbon.
FAQ
Why did my sablés spread? The dough or butter was too warm. Chill the log well and bake from cold.
Can I use other nuts? Yes — hazelnut or almond sablés are equally good; keep the ground-and-chopped ratio.
Can I make the dough ahead? Absolutely — that is the beauty of slice-and-bake; keep the log chilled or frozen.
Try these next
Master the baking basics — tins, temperatures and store-cupboard staples
This is a taste of French cooking. Explore the whole cuisine — its story, key ingredients and more of our recipes — in the Kitchen Atlas.
Explore French in the Kitchen Atlas →
