I’ve been having lots of fun with this beautiful book lately – Anh, Ana Elisa and I will probably start a fan club for Alice Medrich any day now. :D
Besides being a terrific baker, Ms. Medrich has a great sense of humor: it’s written on her recipe that these (delicious) cookies can be stored for 1 month – like they are going to last that long. :D
Nibby whole wheat sablés
from Pure Dessert
1 cup (140g) all purpose flour
scant 1 cup (112g) whole wheat flour
1 cup (2 sticks/226g) unsalted butter, softened
½ cup (200g) caster sugar
¼ teaspoon salt
1 teaspoon vanilla extract
¼ cup cacao nibs
Whisk the all purpose and whole wheat flours together in a medium bowl. Set aside.
In the large bowl of an electric mixer, beat the butter with the sugar, salt and vanilla for about 1 minute, until smooth and creamy but not fluffy. Mix in the cacao nibs. Add the flours and mix just until incorporated. Scrape the dough into a mass and, if necessary, knead with your hands a few times, just until smooth.
Divide the dough in half and shape each half into a log – each should be 5cm (2in) in diameter. Wrap in baking paper – look how Martha does it here – and refrigerate for at least 2 hours or, preferably, overnight.
Preheat the oven to 180°C/350°F; line two large baking sheets with baking paper. Use a sharp knife to cut the logs of dough into 6mm (¼ in) slices. Place the cookies on the prepared sheets 1.25cm (½ in) apart. Bake until the cookies are light golden brown at the edges, 12-14 minutes, rotating the baking sheets halfway through the baking. Let the cookies firm up on the pans for about 1 minute, then carefully transfer them to a wire rack using a wide metal spatula.
Cookies can be stored in an airtight container for up to 1 month.
Makes 48 – I halved the recipe above and got 23 cookies