Salted Pistachio Sablés

Get Baking Time’s A Wasting!

I don’t have a lot of time these days to sit and read magazines but for some reason I just keep on buying them. They are piling up beside my reading chair looking cast aside and lonely, just waiting for the day when I can sit and look at them.

I don’t know about you but I do notice that I don’t read as much as I used to and I used to read a lot. These days with technology so readily available I’m more likely to use those 15, 30, and one hour breaks to check up on blogs, emails, or the worst time-wasting site ever invented… Facebook.

My Current Foodie Read

I am currently reading The Saucier’s Apprentice (Bob Spitz), mostly before bed which is a horrible time to read. I don’t really remember much and it is painfully slow because I can really only read a couple of pages before I feel like nodding off. That’s not to say the book is boring because it happens with every book I read in bed.

Monday Night Cookie Inspiration

The only time I get to look at magazines is on slow Monday nights when I’m volunteering at the YMCA. So I guess it was pretty much by luck that I happened upon the recipe for Salted Pistachio Sablés in the newest issue of Bon Appetit.  They looked so enchanting and delicious I knew immediately they deserved a space on my holiday goodie platter.

Make Ahead, Bake Later

The fact that you make the dough into a log and cut it just before baking made these Salted Pistachio Sablés even better because you can make the dough and forget about it until you actually need to do some baking.


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The recipe called for unsalted pistachios but then had large flakes on top of the cookies. I don’t really have any large flaky salt and the pistachios I had were salted so I figured there would be enough of a salt hit and I was right. They are quite delicious! If you are looking for a salty, chocolat-y addition to your Christmas goodie platter, look no further!

Yield: 4 dozen cookies

Salted Pistachio Sablés

Salted Pistachio Sablés
Prep Time 20 minutes
Cook Time 12 minutes
Additional Time 4 hours
Total Time 4 hours 32 minutes


  • 2½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1¼ cups (2½ sticks) unsalted butter, room temperature
  • 1¼ cups (lightly packed) light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • 5 oz. bittersweet or semisweet chocolate, chopped
  • 1 cup unsalted, shelled raw pistachios, coarsely chopped
  • Flaky sea salt (such as Maldon)


  1. Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl.
  2. Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes.
  3. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.
  4. Divide dough into 4 pieces. Roll each piece into an 8”-long log about 1½” in diameter, pushing dough together if it feels crumbly.
  5. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)
  6. Place racks in lower and upper thirds of oven; preheat to 350°. Working with 1 log of dough at a time and using a serrated knife, cut logs into ¼”-thick rounds and transfer to 2 parchment-lined baking sheets, spacing ½” apart.
  7. Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10–12 minutes. Transfer to wire racks and let cool.


  • DO AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 46Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 43mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 1g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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  1. merry120

    Yum! These look amazing. I love pistachios but I don’t often bake with them. This has been added to my “must try” list! Oh and we are birds of a feather when it comes to reading. I used to read at least 2 books per week and now it is more like 4 books per year. I nod off every time I try to read!


    1. dishnthekitchen

      Thank you Merry.
      I finally finished a book last night. I think it’s been at least 3 months!

  2. nepaliaustralian

    This looks so delicious and I love salted cookies so must be for me. Now I wish I can eat it right now .. Take care and thanks for awesome recipe.


  3. tinywhitecottage

    Salty, chocolaty, Christmas goodie platter…yes, I need to make these as well as a goodie platter. I like the sound of this recipe. Not too sweet a little salty and love the pistachios! Isn’t Bon Appetit the best! I have an opportunity to participate in a cookie exchange…maybe these?


    1. dishnthekitchen

      The recipe make quite a bit so they would be perfect for an exchange. sigh. I wish someone would invite me to an exchange!
      I love Bon Appetit and I try to cook recipes from there often. I participated in a ‘Cover to Cover’ project done by The Bitten Word a while back. They organized bloggers and home cooks to cook ALL of the recipes in the September Issue of Bon Appetit. It was a lot of fun and my photo made it onto the Bon Appetit website! I was super excited! Still am 😉

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