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Chocolate pistachio sablés

Recipe by:Cookbook author Amy Guittard


  • 1 cup all-purpose flour
    1/2 cup light rye flour
    1/2 tsp. baking soda
    1/2 tsp. baking powder
    1/4 tsp. salt
    1/2 cup Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder)
    1/2 cup butter, at room temperature
    3/4 cup firmly packed light brown sugar
    2 egg yolks
    1 tsp. vanilla extract
    1/2 cup shelled, chopped unsalted pistachio nuts
    Fleur de sel, for sprinkling


In a medium bowl, combine all-purpose flour, light rye flour, baking soda, baking powder, salt and cocoa powder. Set aside.

In a large bowl, with a hand mixer, beat together butter and brown sugar until light and fluffy, about 3 minutes. Beat in egg yolks, one at a time, and vanilla. Gradually stir in flour mixture until combined. Fold in 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 and refrigerate for at least 30 minutes, or freeze for up to 2 months.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Remove dough from refrigerator. (If dough has been in the freezer, let sit at room temperature for 15 minutes.) Unwrap dough and cut into 1/2-inch slices. Set slices on prepared baking sheets, leaving 1 inch between cookies. Sprinkle each cookie with fleur de sel.

Bake for 11 to 13 minutes, or until centers appear set. Transfer cookies to a wire rack and let cool for 10 minutes. Store in an airtight container at room temperature for up to 1 week.

Makes 25 cookies

Recipe reprinted with permission from "Guittard Chocolate Cookbook: Decadent Recipes from San Francisco's Premium Bean to-Bar Chocolate Company," Copyright © 2015 by Amy Guittard, Chronicle Books.

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