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Pistachio and Parmesan Cheese Sablés
Appetizers & Small Plates
Date: June 5, 2017
- 1 cup (15 grams) unsalted pistachio nuts (shelled)
- 2 cups (250 grams) unbleached white flour
- ⅛ teaspoon cayenne
- ⅛ teaspoon baking powder
- 14 tablespoons (198 grams) very cold butter, diced
- 1½ cups (150 grams) grated cheddar
- 1½ cups (150 grams) grated Parmesan
- 1 large egg, lightly beaten
- ½ cup shelled pistachios
- 1 egg yolk, w/pinch of paprika & ½ tsp water
- Kosher flake sea salt (for sprinkling)
- Preheat oven to 400°F.
- Chop the nuts in a small mini chopper.
- Put the flour, cayenne, and baking powder in a food processor. Pulse to combine. Add the butter and pulse again until the butter is in small pieces (6-8 one second pulses).
- Add the cheeses, pulse, and finally, add the egg and pulse until the mixture just starts to come together.
- Dump the dough on a lightly floured granite surface. Knead by lightly smearing the ingredients together as you push them away with the heel of your hand until the dough is cohesive.
- Shape the dough into a flat disk, wrap in plastic, and chill for an hour or two in the refrigerator or 30 minutes in the freezer.
- On a lightly floured surface, roll out the dough to about ¼ inch thick. Stamp out shapes with cookie cutters. Arrange shapes 1 inch apart on an ungreased baking sheet. Place on the middle rack of the oven.
- Brush with the glaze, then sprinkle nuts and a very light coating of kosher flake sea salt. Bake until golden brown and thoroughly cooked inside, (approximately 14 minutes), rotating the sheet from front to back halfway through the process.
- To test, break one in half and look to see if the center still looks doughy. If so, cook for a few more minutes, but be careful not to over bake. Let sables cool on a rack and store only when completely cool.
Yield: 6 Servings