Christmas sablé biscuits Recipe

delicious crumbly and buttery biscuits perfect for the festive season

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Part one of the recipe
  • Icing sugar : 225 g
  • Egg white(s) : 75 g
  • For the garnish(es)
  • Ground cinnamon : 0.25 Tsp
  • Ground almonds : 100 g
  • Kirsch : 10 ml
  • For the biscuit(s)
  • Ground almonds : 150 g
  • Caster sugar : 100 g
  • For the rest of the recipe
  • Dark chocolate : 300 g
  • Star anise : 1 whole
  • Double cream : 200 ml
  • Semi-skimmed milk : 800 ml
  • Vanilla pod(s) : 1 whole
  • Cinnamon stick(s) : 1 whole


  • ETAPE 1

    Sift the icing sugar.
    Beat the egg whites to stiff peaks with an electric whisk. Add the icing sugar, a little at a time.

  • ETAPE 2

    Scoop out one third of this mix of this mixture into a bowl to use as the decoration or garnish.

  • ETAPE 3

    Add 100g of the ground almonds, the cinnamon and the kirsch to the smaller egg white mixture, mix and scoop into a piping bag.

  • ETAPE 4

    Add the rest of the ground almonds to the remaining two thirds and use a spatula to form the pastry. Cover with cling film and chill in the fridge for 1 hour.

  • ETAPE 5

    Sprinkle caster sugar onto your work surface and then roll the pastry to a thickness of 1cm. Use shaped pastry cutters to cut out your Christmas biscuits and decorate with the piping bag.

  • ETAPE 6

    Ideally, rest the biscuits at room temperature for as long as possible, this will help absorb the moisture of the egg white into the ground almonds.

  • ETAPE 7

    Preheat the oven to 160°C and then bake your biscuits for 7 to 8 minutes. Be careful not to burn the decoration. The biscuits should be soft when you remove them from the oven.

  • ETAPE 8

    Place the biscuits on a cooling rack to cool.

Chef's tip

«Run your pastry cutter under cold water every once in a while, this will make the biscuits easier to cut.»

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