Project Description

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Cardamom and chocolate are perfect for sweater weather, a cup of tea or coffee, and a good friend. These are soft and crumbly with a bit of crunchy on the outside.

Cardamom and Cacao Whole Wheat Sables

makes 3 dozen
inspired by Alice Medrich’s Whole Wheat Sables

Ingredients

  • 2 cups Community Grains Whole Wheat Flour (Hard Red or Pastry Flour work nicely)
  • 1/2 pound (2 sticks) butter, softened (preferably high fat European butter)
  • 1/4 cup granulated sugar
  • 1/4 cup confectioner’s sugar
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 1/4 cup cacao nibs
  • 1 tsp ground cardamom
  • 2 large egg yolks, separated (one will be used for egg wash)
  • Optional: 1/2 cup of chopped, toasted hazelnuts or 1/2 cup of sanding sugar for coating the outside

Baking Instructions

  1. In a medium bowl, whisk together the flour, salt, and cardamom. Set aside.
  2. In another bowl, using the back of a large spoon or with an electric mixer, beat the butter until smooth and creamy (not light and fluffy). Add the sugar and vanilla and mix until smooth, about 1 minute. Add one egg yolk and mix again, on low speed, for one minute. Add the cacao nibs and gently mix to incorporate.
  3. Scrape the dough into a mass and knead gently with your hands a bit, just until smooth – be careful not to overwork dough. Form the dough into two 2-inch-wide logs (about 8 inches long). Wrap each log tightly in plastic wrap; refrigerate for at least 2 hours, or preferably overnight.
  4. Position the oven racks in the upper and lower third of the oven and heat the oven to 350ÂşF. Line baking sheets with parchment paper.
  5. Sprinkle about 1/2 cup chopped hazelnuts or sanding sugar onto a piece of waxed paper. Whisk the remaining egg yolk with a fork. Brush each log with the egg wash and roll it in the sanding sugar until evenly coated. Using a sharp knife, cut the dough into 1/2-inch-thick rounds. If the dough feels crumbly, use your other hand to hold the dough together as you slice. Put cookies on the baking sheets, leaving about 1 inch between rounds.
  6. Bake the cookies, swapping the baking sheets’ positions halfway through, until the cookies are brown around the edges and golden on the bottom, 15„ to 18 minutes. Let cool on the sheets for 5„ minutes; then carefully transfer to a cooling rack and let cool completely before serving.

Keep in tupperware for up to a week. Enjoy with coffee or as a lovely dessert.