Almond Sablé Cookies

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Almond Sablé Cookies







Yield: Approximately 2 ½ dozen, 1 ½-inch almond sablé cookies

For the Almond Sablé Cookies:


  • 5 oz       Unsalted butter, softened
  • 1.8 oz    American Almond® blanched almond flour, sifted
  • 1 oz       Powdered sugar, sifted
  • 1            Egg yolk, lightly beaten
  • 1 t          Vanilla extract
  • 6 oz       All-purpose flour, sifted
  • 1/2 t      Salt
  • 1           Egg beat with 1 teaspoon of water
  • Sliced almonds or pearl sugar for garnish, optional


  1. Cream the butter, American Almond® blanched almond flour and powdered sugar on low speed until smooth yet still cool. Scrape the bowl. Mix in the egg and vanilla.
  2. Blend in the flour and salt, mixing just until the dough comes together.
  3. Form the dough into a ball. Wrap it in plastic. Refrigerate the dough for at least 8 hours.
  4. Roll out the dough ¼-inch thick on a lightly floured surface. Cut the dough into 1 ½-inch rounds using a fluted cutter. Transfer the dough cut-outs onto parchment-lined baking sheets spaced about 1-inch apart.
  5. Lightly score the top of each dough cut-out with a sharp knife in a crisscross pattern. Brush the dough cut-outs with the egg wash. Refrigerate the dough for 20 minutes. Brush the dough again with egg wash then sprinkle each cut-out generously with sliced blanched almonds or pearl sugar if desired.
  6. Bake the almond sablé cookies at 350°F until evenly golden for approximately 15 to 20 minutes.

Recipe courtesy of American Almond® –