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 Comments Add yours

  1. Ann says:

    YUM! These ARE a dream! I can see why you loved them! ….and they’re just lovely!

  2. khaki says:

    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.

    1. Lolly says:

      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!!

  3. Alida says:

    Yum! Chocolate and orange are such a delicious combination. Your cookies look absolutely perfect. Nicely done! Have a good weekend!

    1. Lolly says:

      Thanks, Alida 🙂

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