Chocolate Orange Sable Cookies

Chocolate and orange has become one of my favorite flavor combinations. So, when I saw the recipe for these orange sable (French for “sandy”) cookies, I thought a chocolate orange drizzle would make these cookies a citrus-lovers dream. With zest in the cookie and in the chocolate glaze, people needing an orange fix won’t be disappointed. The oranges are extra delicious this time of year, so I am finding any excuse to take advantage of the seasonal deliciousness.

Happy weekend, everyone!

Chocolate Orange Sable Cookies

Printable Version

Yield: About 5 dozen cookies


For the Cookies

  • 1 1/4 cups whole blanched almonds or 3/4 cup ground almonds
  • 1 cup confectioners’ sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 3 tablespoons finely grated orange zest (2 to 3 oranges)
  • 1 large egg
  • 1 tablespoon freshly squeezed orange juice
  • 1 1/2 cups all-purpose flour

For the Glaze

  • 2 tsp fresh orange zest
  • 1 cup chocolate chips


  1. Place almonds and confectioners’ sugar in the bowl of a food processor. Pulse until mixture resembles coarse cornmeal; set aside.
  2. Place butter and zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium until light and fluffy, 2 to 3 minutes. With the mixer on low, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine.
  3. Place two 12-by-16-inch pieces of parchment on a clean work surface. Divide dough in half. Form a rough log with each half; place on parchment. Fold parchment over dough; use a ruler to roll and press dough into 1 1/2-inch-diameter logs. Wrap. Chill for at least 3 hours.
  4. Preheat oven to 350 degrees. Line two baking sheets with parchment.  Unwrap logs. Cut into 1/4-inch-thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool.
  5. To make the glaze, melt the chocolate and orange zest in in a double boiler or microwave. With a fork or in a ziploc bag with an edge cut off, carefully drizzle the glaze across the cookies. Allow to harden. Store baked cookies in an airtight container for up to 2 weeks.

Source: Adapted from Martha Stewart


6 thoughts on “Chocolate Orange Sable Cookies

  1. Pingback: Jonah and Kate | Lolly's Sweet & Savory Treats

  2. oh yay,I scored me some of these beauties already!!! BTW, in my third attempt to make my orginal lemon coconut fudge, the G! D! therm. just stopped working,yes the very one I mailed you. not a good TWO days in the kitchen for me . had to scramble and do the ol firm bal lin water,grrrr, big flop.

    • Oh snap- candymaking will be the death of us. I need to hear more about this lemon coconut fudge. Sounds like a great way to start off our baking adventures together!!

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