Christmas Sable

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Aug 25, 2015


Christmas Sable

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Christmas Sable
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Yield Servings
Author Chef Jacquy Pfeiffer
Prep time 3 hours
Cooking time 15 minutes
Total time 3 hours 15 minutes


Traditional Christmas Sables from Chef Jacquy Pfeiffer of The French Pastry School.


  • 7 ounce Butter
  • 2 teaspoon vanilla extract or paste
  • 3/4 cup granulated sugar plus 2 tsp.
  • 1 extra-large whole egg less 4 tsp.
  • 2 1/4 cup all purpose flour
  • 1 teaspoon cinnamon powder
  • 1 cup almond powder
  • 3/8 teaspoon sea salt
  • 1 egg egg wash
  • 2 tablespoon water egg wash


1. Sift the flour, almond powder, cinnamon powder, sea salt and reserve.
2. Place the Butter, vanilla and the sugar in mixer bowl. Mix with paddle attachment for 2 minutes on medium speed. Add the egg and mix for another 2 minutes. Scrape down sides of bowl.
3. Add the dry ingredients and mix until they just come together. Scrape down sides of bowl; beat again just until the dough is mixed.
4. Scrape out of the mixer onto a sheet of plastic wrap. Divide into two equal pieces; press each one gently until it is about 1/2 to 3/4 inch thick. Wrap airtight and refrigerate for at least two hours and preferably overnight.
5. Preheat the oven to 325°F / 170°C.
6. Line baking sheets with parchment. Lightly dust your work surface with flour. Cut each piece of refrigerated dough in half and roll out one piece at a time. Take the piece you are going to roll out from the refrigerator and let sit at room temperature for 5 minutes. Roll out to 3/16th of an inch. Cut into shapes with the cookie cutter and place on the sheet pans.
7. To create egg wash, combine egg and water in small bowl; whisk to blend. Brush the tops of the cookies lightly with egg wash. Let sit for 10 minutes and apply a second thin layer of egg wash.
8. Bake for 15 to 20 minutes, reversing the pans front to back halfway through, until golden brown throughout.