Buckwheat-Hazelnut Sables Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - Toasted Hazelnuts
  • 3/4 cups - Buckwheat Flour
  • 14 tablespoons - Butter
  • 1/2 cups - Superfine Sugar
  • 1 teaspoons - Lemon Zest
  • 1 teaspoons - Orange Zest
  • 1/2 teaspoons - Kosher Salt
  • 2 - Egg Yolks
  • Directions:

    Add hazelnuts to a food processor and pulse until finely and uniformly chopped. Transfer to a medium bowl, add buckwheat flour and stir to combine. Set aside.

    In an electric mixer fitted with paddle attachment, combine butter, sugar, lemon zest, orange zest and kosher salt. Turn mixer to medium-high and beat until butter is light and fluffy, about 3 minutes. Reduce speed to low and slowly add egg yolks. Scrape down bowl. Add half flour mixture and mix until just combined, scraping down bowl, then add remaining flour mixture and continue mixing until dough comes together into a ball.

    Form dough into a round log about 14 inches long, then wrap tightly in plastic wrap and refrigerate 1 hour.

    Preheat oven to 325 degrees and line two baking sheets with parchment paper. Slice log into ¼-inch coins and transfer to prepared baking sheets, spaced about ½ inch apart. Bake until cookies are golden brown and fragrant, about 15 minutes. Let cool on pans for 1 minute, then transfer to a wire rack and let cool completely.

    Brief Description

    Gluten-free cookies from a top bakery in San Francisco

    Main Ingredient:


    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 15 min


    WSJ Off Duty, 1/5/2013, Chad Robertson, Tartine Bakery, San Francisco

    Posted By:


    Posted On:

    January 6, 2013

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