The first time I tried these delicious melt in the mouth Parmesan and Pistachio Sable was at a friends cocktail party. I’m never one to pass up on an invitation to cocktails and nibbles with good friends, all of which are such wonderful cooks and hosts. This particular invitation came from a German friend who bakes the most incredible cookies at Christmas amongst many other magnificent things. But on this occasion she prepared a variety of delicious savoury nibbles and marvellous cocktails, one of which was elderflower and gin fizz (That will have to feature in another blog post!) All the nibbles were wonderful but the Pistachio and Parmesan Sable were to die for, so light and buttery with a tremendous cheesy flavour. Adding a sharp, aged cheese to a rich, nutty biscuit sounds like a very good idea to me, very wise indeed. Also with just enough cayenne to make your taste buds tingle too.
These canapés are excellent to make and bake ahead of time, you can even freeze the dough rolled into a sausage shape, wrapped in clingfilm and a freezer bag, ready to take out as and when you desire something a little special.
Lovely as they are on their own you can turn them into a very impressive canapé. Top with soft goats cheese, (I used Chavroux) and homemade pesto, a standard basil pesto or wild garlic would also work incredibly well, finish with a sliver of tomato and chive flowers.
Parmesan & Pistachio Sable
- 45 g Unsalted Pistachios
- 60 g Plain Flour or gluten free plain flour
- 60 g Cold Butter diced
- 60 g Parmesan Grated
- 1 Egg yolk
- 1 good pinch Cayenne or Aleppo pepper
- Begin by chopping the pistachios in a food processor, pulse until you have a fairly fine meal. Next add the flour, grated parmesan, diced butter, egg yolk and cayenne. Pulse until a dough forms. Do not over mix.
- Remove the dough from the machine and bring it together. Roll into a long sausage shape. Wrap in clingfilm and place in the fridge for an hour.
- Pre-heat the oven 175C fan. Slice the desired amount and place on a baking tray. Bake for 12-14 minutes or until lightly golden brown.
- Cool on a wire rack, store in an airtight container for up to one week.