• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Bread & Buns
    • Breakfast
    • Brunch
    • Cakes
    • Canapés
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Foraged Food
    • Fika
    • Fish
    • Healthy
    • Lunch
    • Main
    • Meat
    • Pickling
    • Preserving
    • Scandinavian
    • Snacks
    • Sourdough Baking
    • Soups
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Events
  • About
  • Contact
  • Photography

Irresistible Pistachio and Parmesan Sable

7th May 2018 By Louise 4 Comments

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 mins
Cook Time14 mins
Total Time39 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.

 

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest

Filed Under: Baking, Canapés, Gluten-Free, Snacks Tagged With: canapés, Gluten free, parmesan, sable, vegetarian

Previous Post: « Beetroot & Horseradish Cured Gravlax
Next Post: Strasberry & Mint Sundae, Prosecco Sabayon, Oat & Almond Clusters »

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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

Topics

  • Facebook
  • Instagram
  • Pinterest

Newsletter

Please subscribe to receive all new recipes by email.

Latest posts

Easter Salad of Quails Eggs & Hasselback Potatoes

Saffron Spiced Easter Salad

30th March 2021

Swedish Saffron and Vanilla Buns

30th March 2021

Nettle & Pine Nut Parcels with Whipped Feta

Nettle & Pine Nut Parcels with Whipped Feta

25th March 2021

Rhubarb & Ginger Cake

Rhubarb & Ginger Cake with Coconut Kefir

11th March 2021

Seared Sea Trout with Lemongrass Veloute

Seared Sea Trout with Pea & Lemongrass Velouté

5th March 2021

Footer

Follow Me on Instagram

I hope you all had a good Easter weekend and were I hope you all had a good Easter weekend and were able to catch up with family or friends after time apart. 

I just wanted to jump on here this morning to say I’m taking a little step back from Instagram for a while to dedicate time to recipe development and research. You’ll find me on stories though, I’m not completely disappearing. Hopefully you can bear with me for a few weeks. 😊
Have a great short week friends.
Easter Saturday lunch ~ scrumptious Beetroot Cured Easter Saturday lunch ~ scrumptious Beetroot Cured Gravlax with Mustard Sauce and delicious crispbread courtesy of @petersyard [gifted]

Life’s good with these little details.
Happy Easter ~ Glad Påsk 🐣 Hope you all enjo Happy Easter ~ Glad Påsk 🐣 

Hope you all enjoy the lovely long weekend.
🌱Wild Garlic Garganelli & Purple Sprouting Broc 🌱Wild Garlic Garganelli & Purple Sprouting Broccoli 🌱

Subtle flavours of garlic with purple sprouting, lemon, butter & Parmesan.  Simple pleasures in the last rays of sunshine 😊
Wild Garlic Garganelli 🌱 What do you do when y Wild Garlic Garganelli 🌱

What do you do when you find yourself with lots of wild garlic and a delivery of fresh eggs? You make pasta of course!  With the season just beginning, it’s just too tempting not to use these fragrant leaves in just about everything.
What have you been making with your wild garlic?

Copyright © 2021 · Nordic Kitchen stories | Cookie Notice | Website by Callia Web