For baking Q&A on this Pecan Sablé cookie with Chef Kathryn, please email:   kathrynlmgordon@gmail.com

 Catch the video on this recipe at the Pastry Arts Magazine Baking at Home Summit!

Pecan Sablé Cookies with Cinnamon and Orange

recipe adapted from Les Petits Sweets, co-authored with Anne E. McBride

Ingredients

33 grams pecans, finely chopped (to resemble almond flour texture)

113 grams unsalted high quality butter (I used cultured butter), room temperature

60 grams 10X confectioners’ sugar

2 grams (zest from 1/4 orange) orange zest

1 large egg yolk, room temperature, whisked

100 grams all purpose flour

1 gram cinnamon (about 1/4 teaspoon)

0.5 grams baking powder (about 1/8th teaspoon, or a pinch)

0.5 grams fine salt (about 1/8th teaspoon, or a pinch)

50 grams pearl sugar

1 gram (about 1/4 teaspoon) fleur de sel

Procedure

Cream butter, confectioners’ sugar and orange zest on mixer with paddle until fluffy.  Slowly trickle in the egg and mix until fluffy, stopping and scraping with a spatula as required. Add in the pecans, flour, cinnamon, baking powder and fine salt.

Roll a log on parchment paper, using the pearl sugar to help you form a log 2” across.  Wrap up and freeze 20 minutes or refrigerate 30 minutes (or freeze up to 2 months). 

Pre heat oven to 400 F. Slice log into 1 cm wide slices and place on parchment paper (using 2” wide rings if desired).  Bake 8-10 minutes.