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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)
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.

Yield:  6 Servings

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”