Chestnut Sablés 

Adapted from: Bake Affairs

Yield: 48 cookies 


  • 250g all-purpose flour
  • ½ tsp baking powder
  • 50g granulated sugar
  • pinch of salt
  • 150g butter, cold and cubed
  • 1 egg
  • 100g Clément Faugier Chestnut Paste
  • 1 egg yolk + 1 Tbsp milk


  1. In a large bowl, combine flour, baking powder, sugar, salt, and butter. With your hands, gently work mixture together until it’s crumbly.
  2. Add egg and chestnut paste, kneading the dough until it comes together.
  3. Wrap dough in cling film and refrigerate for at least 1 hour.
  4. Heat oven to 350°F. Line cookie sheets with parchment paper.
  5. Flour your surface and roll dough out to about 1/8 inch thick (2–3mm).
  6. Cut out cookies with 2.5" circular cutters. Place on prepared cookie sheets.
  7. Repeat with remaining dough.
  8. With a toothpick, make a criss-cross pattern on the top of each cookie. Whisk egg yolk and milk together, then brush on top of cookies.
  9. Bake cookies for about 15 minutes or until golden brown.
  10. Transfer cookies to a wire rack. Allow cookies to cool completely.

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