Celebrating the Classics: Salted Almond

02 May 2013 Cassandra Lea

 

Our Salted Almond 70% Dark bar is among our top selling creations, and that's no surprise. Its sweet, salty, savory mix is undeniably satisfying. This is no candy bar, folks, this is a bona fide snack.  And have you seen it lately? Beneath its sharp new packaging, it boasts larger nut pieces and even richer cocoa flavor than before. We use organic, custom-roasted almonds sourced from California to achieve just the right level of nuttiness. Then we highlight the rich flavor of the almonds with fleur de sel, a delicately crunchy and finely flavored French salt. The result is a symphony of texture and flavor that beckons bite after bite.

This month we’re celebrating the timeless combination of nuts and salt with a tasty recipe to try at home: almond-olive oil sablés. The word sablé, which in French means “sandy,” refers to the fine crumbly texture of these cookies. But trust us, the experience of eating one is in no way akin to a mouthful of sand—they are melt-in-your-mouth delicious. This type of butter cookie can be found in pastry shops throughout France. Here, we've substituted almond meal for a portion of the flour and olive oil for some of the butter. We also boosted the amount of salt. The result is that same mix of sweet, salty, and savory that we love in the Salted Almond bar.

These cookies are delicious beside a cup of coffee or milk or even a glass of sherry, thanks to all those savory flavor notes. Bake, share and enjoy!

Almond-Olive Oil Sablés

1 1/2 cups + 2 tbs pastry flour

1/2 cup almond meal

1/2 tsp fine sea salt

10 tbs unsalted butter, at room temperature

3 tbs fruity extra virgin olive oil

3/4 cup powdered sugar

1 egg yolk

1/2 cup sliced almonds, chopped

Fleur de sel or other coarse sea salt, for sprinkling

 

In a medium bowl, whisk together the flour, almond meal, and sea salt. 

Using an electric mixer, beat the butter until creamy. With the mixer running, slowly add the olive oil, mixing to blend completely, stopping once to scrape down the sides of the bowl. Beat in the powdered sugar, then the egg yolk. On low speed, add the flour mixture and stir until well combined.

Turn the dough out onto a lightly floured surface and form into a log about 12 inches long and 1 1/2 inches in diameter (the dough will be a little sticky). Spread the nuts out on the surface and gently roll the dough over the nuts, pressing to adhere. Continue rolling and gently pressing until the surface of the log is coated with the nuts. Wrap in plastic wrap or parchment and carefully transfer to the refrigerator for at least 2 hours or overnight.

When you are ready to bake the cookies, preheat the oven to 400°F.  Line two baking sheets with parchment paper. Remove the log of dough from the refrigerator and slice it into 1/4-inch thick rounds and place them on the prepared sheets. Bake in the center of the oven for 10-12 minutes, or until the cookies are golden at the edges. Watch them carefully, as they burn easily. Cool on a rack and store in an airtight container. The cookies may also be frozen for longer storage. 

Makes 30-35 cookies

Addthis Print: