Coffee Sablés Recipe – French Diamond Cookies
Serves: 40 cookies
  • ½ cup unsalted butter, softened (110g)
  • ½ cup confectioners’ sugar (65g)
  • ¼ teaspoon salt
  • 1 egg yolk
  • 1 ½ teaspoons instant coffee, melted in 1 teaspoon hot water
  • 1 ¼ cup flour (all purpose flour is ok, but cake flour preferred) (160g)
  • ¼ almond slices (30g), optional
  • 1 egg white, mixed with 2 ts water for egg wash
  • Granulated sugar (or sanding sugar) for garnish
  1. Preheat the oven to 350 degrees F (180 degrees C)
  2. In a medium bowl beat softened butter, confectioners’ sugar and salt until just combined. Beat in an egg yolk and instant coffee melted in hot water until well mixed.
  3. Stir in flour just until blended.
  4. Fold in almond slices with a spatula.
  5. Cover the dough with a plastic wrap in contact and refrigerate for half an hour.
  6. Bring the dough together and make a cylinder shape delicately. Don’t knead. Wrap the log with a waxed paper. Again refrigerate at least two hours.
  7. Brush the log with egg wash and roll it on the sugar bed.
  8. Slice the log into half inch thick rounds and allocate the cookie slices at least 1 inch apart each other on a cookie pan. Cookies spread in the oven.
  9. Bake for 12 to 15 minutes until cookies smell fragrant with a coffee aroma and set on the outside.
  10. Out of oven, let cool cookies on the pan.
Recipe by Eugenie Kitchen at