Toasted-Flour Sablés

Name: Toasted-Flour Sablés
Prep time: 30 min
Cook time: 27 min
Total time: 57 min
Yield: 24 servings
Cuisine: French
Ingredients: 2 cups all-purpose flour; 3 whole hard-boiled egg yolks; 1 teaspoon kosher salt; ¾ cup unsalted butter; ⅔ cup sugar

Delicate French-style butter cookies made with uniquely toasted flour and hard-boiled egg yolks for an extra rich, sandy texture. These sophisticated sablés have a wonderful nutty flavor from the toasted flour.

24 servings

4 hr 37 min

Published October 4, 2025

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Ingredients

•2 cups all-purpose flour
•3 whole hard-boiled egg yolks
•1 teaspoon kosher salt
•¾ cup unsalted butter
•⅔ cup sugar

Cooking Instructions

1.
Place a rack in middle of oven and preheat to 450°F. Sprinkle flour evenly over a rimmed baking sheet and toast, stirring often once top layer of flour browns, until all flour is golden, 10-15 minutes (flour will burn quickly, so check often). Let cool, then sift into a medium bowl and whisk in egg yolks and salt.
15 min
2.
Using an electric mixer on medium speed, beat butter and sugar in a medium bowl, until pale and fluffy, about 5 minutes. Reduce speed to low and add flour mixture plus 2 Tbsp. water; mix just until combined (mixture will look crumbly but will hold together when pinched). Transfer dough to a sheet of parchment paper and form into a 12" log. Tightly roll up in parchment, then wrap tightly in plastic. Chill until firm, at least 4 hours.
245 min
3.
Preheat oven to 400°F. Slice a little dough from both ends of log to square off; unwrap and slice dough 1/4" thick. Place on rounds on parchment-lined baking sheets, spacing about 1" apart. Bake cookies, rotating baking sheets halfway through, until edges are golden but centers are still pale, 10-12 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
17 min
4.
Dough can be made 1 day ahead. Keep chilled, or freeze up to 1 month.

Cooking Instructions

Place a rack in middle of oven and preheat to 450°F. Sprinkle flour evenly over a rimmed baking sheet and toast, stirring often once top layer of flour browns, until all flour is golden, 10-15 minutes (flour will burn quickly, so check often). Let cool, then sift into a medium bowl and whisk in egg yolks and salt.

15 min

Using an electric mixer on medium speed, beat butter and sugar in a medium bowl, until pale and fluffy, about 5 minutes. Reduce speed to low and add flour mixture plus 2 Tbsp. water; mix just until combined (mixture will look crumbly but will hold together when pinched). Transfer dough to a sheet of parchment paper and form into a 12" log. Tightly roll up in parchment, then wrap tightly in plastic. Chill until firm, at least 4 hours.

245 min

Preheat oven to 400°F. Slice a little dough from both ends of log to square off; unwrap and slice dough 1/4" thick. Place on rounds on parchment-lined baking sheets, spacing about 1" apart. Bake cookies, rotating baking sheets halfway through, until edges are golden but centers are still pale, 10-12 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.

17 min

Dough can be made 1 day ahead. Keep chilled, or freeze up to 1 month.