Food
VIENNESE CHOCOLATE SABLÉS
01:00 AM EST on Wednesday, November 29, 2006
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/3 cups all-purpose flour
1/2 cup confectioners sugar, plus extra for decoration
3 tablespoons Dutch-processed cocoa powder
1 egg white
Pinch of salt
Preheat the oven to 375 degrees. Cover a baking sheet with baking parchment.
Beat the flour, confectioners sugar, cocoa, egg white and salt in a medium bowl with an electric mixer on medium speed until smooth.
Using a pastry bag with a 1/2-inch wide fluted tip, pipe the mixture in 1-inch lengths (or larger zigzags) onto the baking sheet.
Bake for about 12 minutes, until set. Cool on the sheet for a few minutes before transferring to a wire rack and dusting with confectioners sugar. Cool completely.
Makes 30 to 35 small cookies.
Tester’s note: These are light as a feather, and the chocolate flavor is delicate and not overpowering. I found the Dutch-processed cocoa powder on sale at Home Goods in a decorative canister. I thought I had the fluted tip but didn’t. So I cut a small hole in a plastic, disposable pastry bag to squeeze out an inch-wide portion of dough. I had to test the size a few times until the dough was big enough. It worked fine for the cooking time.
From The Seven Sins of Chocolate.
| First day of ice skating in downtown Providence | |
| Twilight movie has them standing in line | |
| Mount St. Charles presents a Night at the Wax Museum |
More food stories
Most active surveys
What do you think about tolls on Route 95?
Have you had an unfortunate collision with a deer? Share your stories
Most e-mailed in the last 24 hours
Popular Stories









You must be logged in to contribute. Log in | Register Now!
You are logged in as screenname | Log Out
You are logged in, but do not have a "screen" name. Update Your Profile