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Pistachio and Parmesan Cheese Sablés
Appetizers & Small Plates
Date: June 5, 2017
Ingredients:
  • 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)
Preparation Steps:
  1. Preheat oven to 400°F.
  2. Chop the nuts in a small mini chopper.
  3. 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).
  4. Add the cheeses, pulse, and finally, add the egg and pulse until the mixture just starts to come together.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
Notes:

Yield:  6 Servings

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