Crispy & Sweet Almond Croquant Sable Cookies
Baking Homemade Sable Cookies with Rich Almond Croquant
Discover a sable cookie experience beyond the ordinary with our ‘Almond Croquant Sable Cookies,’ perfectly bite-sized and irresistibly delicious. We’re adding an extra layer of sweetness and crunch by incorporating homemade almond croquant into our classic sable dough. Each bite will reveal a delightful crunch and a burst of nutty, caramelized flavor that makes these cookies truly special. Elevate your afternoon tea or gift-giving with these sophisticated homemade treats!
For the Almond Croquant- 4g Sugar
- 5g Allulose
- 23g Sliced Almonds
For the Sable Dough- 65g Unsalted Butter, softened
- 30g Sugar
- 15g Egg Yolk (approx. 1 yolk)
- 100g Cake Flour
- 50g Almond Flour
- Granulated sugar for coating, as needed
- 65g Unsalted Butter, softened
- 30g Sugar
- 15g Egg Yolk (approx. 1 yolk)
- 100g Cake Flour
- 50g Almond Flour
- Granulated sugar for coating, as needed
Cooking Instructions
Step 1
First, let’s make the almond croquant. In a pan over medium heat, combine 4g of sugar and 5g of allulose.
Step 2
Gently shake the pan from side to side to help the sugar melt evenly. Keep the heat at medium to prevent burning.
Step 3
Once the sugar has completely melted into a syrup, add 23g of sliced almonds and mix quickly. Reduce the heat to low.
Step 4
Using a spatula, swiftly coat the almonds with the melted sugar syrup, ensuring they don’t clump together. Mix to separate the almonds.
Step 5
Continue to toast over low heat until the almonds are coated with a thin, even layer of caramelized sugar. Be careful not to let them burn.
Step 6
Immediately pour the prepared almond croquant onto parchment paper. Spread it thinly with a spatula while still warm and allow it to cool completely and harden. Cooling thoroughly is key to achieving a crispy texture.
Step 7
Now, for the sable dough. In a bowl, place 65g of unsalted butter (softened to room temperature) and cream it with a spatula until smooth and fluffy. Ensure your butter is soft for easy creaming.
Step 8
Add 30g of sugar and mix with the butter until no sugar granules are visible. You can use a whisk or a spatula for this.
Step 9
Incorporate 15g of egg yolk (about 1 yolk) and a drop of vanilla extract (optional). Mix until well combined with the butter cream. Vanilla extract helps to enhance the flavor and mask any raw butter smell.
Step 10
Sift 100g of cake flour and 50g of almond flour directly into the bowl. Sifting prevents lumps and leads to a finer cookie texture.
Step 11
Using a spatula, gently mix the dry ingredients into the wet ingredients using a ‘figure 11’ motion, just until the flour streaks are barely visible. Avoid overmixing, as this can result in tough cookies. This step combines the ingredients without overdeveloping gluten.
Step 12
Add all of the completely cooled almond croquant you prepared earlier into the dough. This is the star ingredient that adds crunch and nutty flavor!
Step 13
Gently mix with the spatula until the almond croquant is evenly distributed throughout the dough. Stop mixing once the dough just comes together as a cohesive mass. Do not overwork the dough.
Step 14
Turn the dough out onto a work surface and shape it into a long log. Then, place the log on parchment paper and roll it tightly into a uniform cylindrical shape. This makes it easy to slice the cookies uniformly.
Step 15
Wrap the dough log tightly in parchment paper and refrigerate for 40 minutes. Chilling the dough makes it firm and easier to slice without deformation.
Step 16
Once chilled, unwrap the dough log. Pour some granulated sugar onto a piece of parchment paper and roll the log in the sugar to coat the exterior lightly. This gives the cookies a beautiful golden crust and an extra crisp texture when baked.
Step 17
Now, slice the dough into cookies of your desired thickness, about 1 cm (or 0.4 inches). If the dough is too sticky, slightly dampen your knife with water or chill the dough for a few more minutes in the freezer.
Step 18
Line a baking sheet with parchment paper and arrange the sliced cookies on it, leaving some space between each one as they will spread slightly during baking.
Step 19
Bake in a preheated oven at 170°C (338°F) for 20-25 minutes, reducing the temperature to 160°C (320°F) during baking. The cookies are done when the edges turn golden brown. Adjust baking time and temperature according to your oven’s specifications.
Step 20
Immediately transfer the baked cookies from the oven to a wire rack. Cooling them on a rack allows air to circulate, ensuring they stay crisp. Let them cool completely at room temperature.
Step 21
Once the cookies have cooled completely, arrange them on a serving plate. It’s time to enjoy your beautifully crafted homemade cookies!
Step 22
Your crispy and delicious Almond Croquant Sable Cookies are ready! Enjoy!
