Pistachio Orange Sable Cookies

A ‘sable’ cookie is a French style cookie you may know by the name of Sandie.


    Yield: about twenty 2¼” cookies

    • 1¾ cup Pamela's All-Purpose Flour Artisan Blend or Bread Mix
    • ½ tsp salt
    • 1 cup butter*, softened or butter substitute
    • 1 cup powdered sugar
    • 1 large egg white* or egg replacer equivalent
    • 1 tsp vanilla
    • zest of 1 orange
    • ½ cup pistachios, chopped
    • *recommended for best results

    Whisk together All-Purpose Flour (or Bread Mix) and salt and set aside. In the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 2 to 3 minutes. Add vanilla and orange zest and mix well. At low speed, mix in egg white. It will look like large curds. Add dry ingredients a scoop at a time and scrape down sides and bottom. Add nuts and mix well into dough.

    Scrape dough out of bowl onto a piece plastic wrap sprayed with non-stick spray. Shape into a log, approximately 12" x 2" x 2". Dough will be very soft. After forming the log, wrap in plastic and place on a sheet pan and put in the refrigerator to firm up. After an hour or two, it will be easy to unwrap. Smooth the sides to clean up the shape of your log. Wrap again and put back in refrigerator to firm up. Once log is hard, unwrap and sprinkle with large sugar crystals over entire log, doing one side at a time, pressing sugar into dough with help of the plastic wrap. Coat all sides well. Wrap log again and chill until surface is firm. Slice cold dough into ¼" slices. (Dough may be kept tightly wrapped and refrigerated for 1 to 2 weeks.)

    Pre-heat oven to 350° (reduce to 325° if using Bread Mix), and place rack in center of oven. While pre-heating, slice your cookies about ¼" thick. Place on a parchment covered sheet pan, spaced at least 1" apart. Bake 14 to 17 minutes until edges are just starting to turn golden.

    Allow to cool slightly before moving to cool on a wire rack. Store in airtight container, if there are any left!

    Chef’s Note: Our first choice for these sables is All-Purpose Flour Artisan Blend because this is such a light and delicate cookie, especially if making egg-free and dairy-free.

    © Pamela's Products, Inc.

Customer Reviews

Based on 3 reviews

I am thrilled beyond belief! I loved making wedding cookies when I was younger and since I've gone gluten free, I haven't been successful. But, this recipe was perfect! Here's how I changed it to make my round, confectioner's sugar covered cookies.

I used the recipe as is with Pamela's Artisan Flour Blend, leaving out the orange zest and replacing the pistachios with pecans. After the dough had been in the fridge for an hour or so, I took it out and rolled teaspoon sized balls and placed on the baking sheet with parchment paper on it. They can be fairly close together if your dough is very cold as they won't get flat. Cooked for 14 minutes at 350. When they come out, they MUST sit and cool for at least 10 minutes or they will crumble. Once a little cool, though, they can be moved to a rack to cook completely. And once completely cooled, roll them in more confectioner's sugar....and voila!


I love these cookies and shared them with my friends. You can't tell that they are gluten free, and the flavor is wonderful. I only had walnuts on hand, and used them, but I'd love to try the pistachios that the recipe called for. Everyone enjoyed them! My cookies did spread quite a bit, and I don't know if that's normal for this cookie or if it's my own issue. Awesome cookies, awesome recipe! Thank you for sharing!


These cookies were absolutely delicious! My whole family just loved them! Was wondering the nutritional value though.