Sunday, August 24, 2014

Tartine Bakery "Chocolate Sablés"

If you're a fan of dark chocolate, you'll love these gluten-free "Chocolate Sablés" made with Sharften Burger cocoa nibs, recipe adapted from the Tartine Book No. 3 cookbook.


186 grams (1 package) of Sharften Burger cocoa nibs
186 grams buckwheat flour - Bob's Red Mill brand, or buckwheat groats for grinding
133 grams (2/3 cup) coconut palm sugar, vanilla flavored
1/4 teaspoon fine sea salt
133 grams/1/2 cup plus 1 tablespoon butter, cut into pieces at room temperature
1/4 jar of fig jam, or personal preference


Preheat the oven to 350 degrees.

If grinding the buckwheat groats, weigh the ground flour on a food scale.

Add the flour, cocoa nibs, sugar and salt in a food processor, and pulse until finely ground, about 1 minute.

Transfer to a large bowl and work in the butter by hand to make a dough.  Add 1 teaspoon of water as needed if the dough does not come together.

Roll the dough out into two logs on parchment paper.  Cut each each log into 1/2" slices.  Roll each slice into a ball and place on parchment paper on a cookie sheet, about 1/2" apart.  Punch down the center with your thumb and fill with jam.

Bake for 10 - 14 minutes until the bottom is browned, rotating the baking sheet halfway through baking.

Remove the baking sheet and let cool.

Makes 1 - 2 dozen cookies, depending on size of the cookie dough balls.

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