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Irresistible Pistachio and Parmesan Sable

7th May 2018 by Louise
Parmesan & Pistachio Sable
Parmesan & Pistachio Sable

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.

Ground Pistachios
Ground Pistachios
Sable dough
Sable dough

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.

Sable with Goats Cheese & Pesto
Sable with Goats Cheese & Pesto
Parmesan & Pistachio Sable
Print Recipe

Parmesan & Pistachio Sable

Prep Time25 minutes mins
Cook Time14 minutes mins
Total Time39 minutes mins
Course: Canape
Cuisine: Italian
Servings: 30 Sable
Author: Louise

Ingredients

  • 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

Instructions

  • 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.

Notes

For a Gluten-free version substitute the strong white flour with Doves Farm Gluten free plain white flour.

 

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Category: Autumn, Baking, Gluten-Free, Sharing, Snacks, Spring, Summer, WinterTag: canapés, Gluten free, parmesan, sable, vegetarian
Previous Post:Beetroot Cured GravlaxBeetroot & Horseradish Cured Gravlax
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Reader Interactions

Comments

  1. Sanna

    12th November 2020 at 6:28 pm

    Hi ,
    I just made the Parmesan and Pistachio sable biscuits . Instead of strong white flour I used the Dove free from gluten and wheat , 60g .
    And used aged Pecorino .
    Once in the oven , the house smelt blissful , such a warm comforting smell .
    After 14 mn in the oven , took it out to rest and once cooled , it just turned into crumbs . It didn’t hold together at all .
    I’m not sure why that happened after following the instructions , any ideas ?
    However , we are going to use the crumbs to top a beautiful bean and chard soup , so at least they wont go to waste .
    Best Sanna

    Reply
    • Louise

      12th November 2020 at 8:08 pm

      Hi Sanna,
      Sorry to hear this. Obviously I tested both strong and gluten free for this recipe and had no issue so I’m slightly puzzled. I’m glad you could put the crumb to good use though. I take it you used an egg yolk to bind the mixture?

      Reply
      • Sanna

        13th November 2020 at 1:05 pm

        Hi again ,
        Yes ι did . I will try again later and let you know ,
        Best ,
        Sanna

        Reply
        • Louise

          13th November 2020 at 1:27 pm

          Maybe Leave in the fridge for an 1- 1 1/2 hours before baking.

          Reply

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Recipe Rating




When you have a list of things to do as long as yo When you have a list of things to do as long as your arm (currently making & assembling a wedding cake, see stories) but instead, just sitting and enjoying the sunset with a saffron bun! 

Finnish friend Helena reminded me of this pretty bun shape 😊 Thank you 🧡

You can find the recipe for these Saffron Buns in the link in my bio.

✨If you’re looking to buy Saffron I can highly recommend @attar_apothecary. The best quality I’ve come across [Not gifted]
Inspired by friends Abi @thesefourwallsblog and St Inspired by friends Abi @thesefourwallsblog and Steve @bruun.uk Festive Shelves.

✨Christmas crafting this weekend?✨

If you’d like to make these Christmas 🌟you can use any paper. I’ve used old magazines and wrapping paper. 

For example cut 2 squares measuring 15cm. Fold as shown. Mark 3cm on each straight side and cut. Fold & stick as shown. Stick the 2 stars together. Thread cotton through one point to hang.

Shelf & Acorn @bruun.uk 
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Brussel Tops with Fried Halloumi 🌿 If you haven Brussel Tops with Fried Halloumi 🌿 If you haven't tried these, you're missing out! 

I stir-fry mine with a zesty lemon-garlic dressing and a hint of raw honey, topped with crunchy pomegranate. The pickled shallots and chili add that extra zing. Pairing it with my current favourite @petersyard cracker: Pumpkin & Sunflower Seed. [Gifted]🍴
Not one but two posts from me today… In the Nor Not one but two posts from me today…

In the Nordic countries, it's customary to light a candle on the four Sundays before Christmas (Advent). For me, it's about embracing tradition over religion; I love the ritual and the warm glow of candlelight during winter. Friends and family may meet and toast the season with a glass of glögg (mulled wine) accompanied by pepparkakor and saffron buns. (More on Saffron buns next week!)

Happy 1st Sunday of Advent to those who celebrate ✨

What are your family traditions?
Morning! After a week of frosty scenes, today seem Morning! After a week of frosty scenes, today seems rather dreary and wet. Looks like it's going to be a cozy day of Christmas baking ahead!🎄✨
SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
35g butter, room temperature
1 egg, lightly beaten
6g fine sea salt

Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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#christmasfood #christmasbaking #bakefeed @britainsbesthomecooks_ #moodylight #brioche #feedfeed #recipereels #delicious #nordickitchenstories
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