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Chocolate filled sablé sandwich cookies




These buttery cookies are addicting on their on but the chocolate filling really takes them to the next level.They have the perfect balance of sweet and chocolatey flavor and a subtle nutty taste It's a struggle to resist having more than one and they never last long in my house.I normally bake  them during winter holiday as they're great for holiday tray and also make a gorgeous holiday gift but you can eat them all year round! If you are a shortbread lover,you're going to love these cookies!Enjoy them with your morning coffee or any time of the day.







Prep Time: 10 Minutes
Cooking Time: 24 Minutes
Yield :42 cookies



INGREDIENTS:
  • 200g all purpose flour,sifted
  • 115g unsalted butter,soften
  • 80 g powdered sugar
  • 25g toasted almond flour
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • pinch of salt

Filling:
  • 100g milk chocolate or dark chocolate,finely chopped
  • 100g heavy cream 30% fat content

DIRECTIONS:

  • Add the butter and sugar and salt to a medium bowl and cream by beating with an electric mixer until pale and fluffy.
  • Beat in egg yolks and vanilla extract Be sure to scrape the bowl.
  • Add almond flour and all purpose flour at once and stir on low until the flour has just been mixed in.
  • Shape the dough into a disk, wrap it in plastic and refrigerate for 30 min.
  • Pre-heat the oven to 160C (325F) fan forced.Line a baking sheet with parchment paper or a silicone mat.
  • Roll out the dough between two sheets of baking paper to a 4 mm thickness.
  • Using a 5cm diameter fluted cookie cutter cut out as many cookies as possible, re-rolling the dough as needed.

  



  • Place the cookies onto the tray, leaving room between the cookies, and place into the fridge to chill for 15 minutes
  • Bake the sable cookies for 12 minutes, or until they're golden brown
  • Remove them from the oven, and transfer them to a rack to cool.




Ganache filling:

  • Place chocolate in a medium bowl.
  • Heat heavy cream in a small saucepan.Once it comes to a simmer pour it over the chopped chocolate.Let it sit for a minute then mix it with a spatula until chocolate is melted.
  • Chill in the refrigerator,stirring occassionally,until it reaches spoonable consistency.
  • Transfer the ganache into a piping bag fitted with small round tip.
  • Spread the ganache onto the flat side of one cookie and sandwich with the other.Repeat with remaining cookies. 








That's all, folks!
 Enjoy!

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