Viennese Sablé Cookies

Delicate, crumbly shortbread cookies with a rich hazelnut aroma that literally melt in your mouth. In texture, they resemble classic Danish butter cookies, but with a more pronounced nutty flavor. Hazelnuts give these cookies a warm, deep, and refined aroma, making them especially elegant and satisfying 

Ingredients (makes about 20 cookies)

• 160 g butter (room temperature)

• 3/4 cup powdered sugar (94 g)

• a pinch of salt

• 50 g hazelnut flour*

• 1 egg white

• 1 1/2 cups flour (190 g)

*For hazelnut flour: toast hazelnuts in the oven at 160°C (320°F), stirring occasionally, until golden (~15 minutes). Then grind in a blender.

Steps

1. Beat butter with powdered sugar and salt using a mixer

2. Add hazelnut flour and mix

3. Add egg white and mix again

4. Add flour and knead into a smooth dough

5. Pipe the dough using a pastry bag with a star tip, shaping cookies into an “S” form

6. Bake in a preheated 160°C (320°F) oven for about 30 minutes