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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
Makes 24 cookies
- 230 grams of good quality butter at room temperature
- 320 grams flour type 00
- 100 grams sugar
- 1 teaspoon vanilla extract
- 30 grams pistachios
- 1 pinch salt
- Combine all ingredients adding the pistachios at the end.
- Roll it in two sausage shape and wrap in cling foil.
- Keep in the fridge until the butter solidifies again, at least 30 minutes.
- When you are ready to bake them, cut the sausage into slices and lay them over a baking tin covered with parchment paper
- Sprinkle with sugar and cook in a hot oven at 180C for 15 minutes
- Once they are done, wait at least 10 minutes before moving them on a rack to cool down completely
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