You wouldn’t believe how these cookies are addictive.
First time I tried them was 1 year ago at my auntie’s place. I came back this year and found them on her table, again. Hers have intense coffee aroma but I think this depends on the quality of coffee used.
|1 dough, 3 ways of presenting these yummy cookies but the chocolate-covered cookies are the originals
Initially, these cookies are cut with a small round-shaped cookie cutter then covered with melted chocolate. A bit of roasted and crushed almonds and that’s it.
I have changed a bit (or a lot) in the finished cookie. I sandwiched some of them with an almond-hazelnut praliné-paste (that I usually make at home, for a bit of a crunch) which I have mixed with melted chocolate.
I have also added a bit of icing before baking them.
You don’t have to do all that but again, as a cookie, sometimes, it’s nice to use 1 dough and make many types, making people think you worked hard to please them.
For 20 cookies
Prep : 10 min – Resting: 30 min to 1 h- baking : 12 min
Sablés au café
- 250g of flour
- 125g of butter in cubes
- 1 heaped tbsp of fine caster sugar, or powdered sugar
- 2 tbsp of almond, roasted and roughly crushed (optional)
- 1 tbsp of instant coffee (Nescafé is usually used)
- A pinch of baking powder
- A pinch of salt
- 220 g of icing sugar
- 1 egg white
- Drops of lemon juice
- 1 tbsp of instant coffee powder (fine powder)
- 120 g dark chocolate
- 30 g of butter
- Almonds, roasted and roughly crushed
Mix the coffee with a tbsp of hot water and set aside to cool.
Just like shortcrust dough, mix flour with sugar, salt and baking powder. Work this mixture with butter using your fingers or a standing mixer with a paddle. Do not overwork it.
Add the coffee and sprinkle the almonds. Form a sort of “abaisse” , cover with a cling-film and keep in the fridge between 30 min and 1h.
In the meantime, make the coffee icing: Beat all the ingredients for about 5 min. set aside, covered with a cling-film.
Baking the cookie
Preheat the oven at 170 C. Cover a baking sheet with parchment.
1- Cut the cookies, for the chocolate-covered cookies, you go ahead and bake for 12 min until lightly coloured. Let cool on a grill.
2- For the Icing-covered cookies, cover them with the icing, at least twice and then bake like the previous ones.
|Frosting the cookies before baking them
Finishing the Sablés au café
1- Simple sablés au café just need to be covered with melted chocolate with butter over bain-marie. We sprinkle with crushed almonds and that’s it.
2- You can also sandwich 2 cookies with the chocolate-praliné-paste, cover with chocolate and sprinkle with crushed almonds.
3- Obviously the cookies covered with baking icing are fine with chocolate frosting, but you can also sandwich a plain cookie with another icing frosted cookie. I forgot to take a picture of these.
|Chocolate and praliné-paste
A note on how to make the praliné-paste
Make the paste using tant-pour-tant sugar/nuts, which is 50%-50%. The nuts should remain with their skin for best results.
For the nuts, best options are 100% almonds , 50% almonds-50% hazelnuts or 100% hazelnuts.
In a saucepan or a heavy-bottomed pan. Make the caramel first. Add water just to cover the sugar
and let it simmer over low-medium heat.
Add the nuts and keep stirring, until you start hearing the nuts making clicks.
When the nuts look somehow roasted (they will be because of the hot caramel) and well covered, spread this over a silicone mat or an oiled surface. Make sure you get a flat spread so it’s easy to break later.
Blend this until you get a paste. Keep in the fridge for weeks.
For more details, you may check my previous post
on that (in French).
|Praline paste, I kept a bit of a crunch in it but you can turn it to a fine paste