Author Notes
I am adding this recipes in response of Pomare1999 hotline questions for Italian buttery cookies "kinda sandy". Sable means sandy so this might be what she is looking for. It is actually a French recipe but very much used in Italy. To make it special I add pistacbios from Bronte. I always buy pistachios from Bronte, Sicily. It is situated next to the Etna Volcano, the mix of the lava and the sun gives the pistachios a special flavour.
They are very easy to make and the dough can be freeze and used when you need. —Your Guardian Chef
Ingredients
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230 grams
of good quality butter at room temperature
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320 grams
flour type 00
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100 grams
sugar
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1 teaspoon
vanilla extract
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30 grams
pistachios
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1 pinch
salt
Directions
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Combine all ingredients adding the pistachios at the end.
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Roll it in two sausage shape and wrap in cling foil.
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Keep in the fridge until the butter solidifies again, at least 30 minutes.
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When you are ready to bake them, cut the sausage into slices and lay them over a baking tin covered with parchment paper
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Sprinkle with sugar and cook in a hot oven at 180C for 15 minutes
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Once they are done, wait at least 10 minutes before moving them on a rack to cool down completely
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