Chocolate Diamond Sablés

Chocolate Diamond Sablés are elegant French-style cookies made with almond flour, cocoa powder, and butter — rolled in sugar to create a beautiful, sparkly edge that resembles tiny diamonds. These cookies are crisp and tender, with a rich chocolate aroma and just the right amount of sweetness.

Unlike overly sweet chocolate cookies, these sablés highlight deep cocoa flavor balanced with nutty almond undertones. Their refined appearance and luxurious texture make them perfect for tea time, holiday cookie boxes, or thoughtful edible gifts.

If you’re looking for a cookie that’s both stylish and satisfying, these chocolate diamond sablés will instantly elevate your baking table.

Servings 20 cookies

Prep Time 2 30

Cook Time 20

Resting Time 10

Total Time 3

Equipment

Hand Mixer
Toaster Oven

Ingredients

50 g unsalted butter
40 g granulated sugar (10g for brush dough log)
30 g whole egg liquid
30 g almond flour
70 g cake flour
15 g unsweetened cocoa powder
1/2 cup brown sugar (You can also use crystal sugar or sanding sugar)

Instructions

Shift cake flour and cocoa powder into a bowl. Place aside.
Add the butter and granulated sugar in another mixing bowl. Beat with a hand mixer until light and fluffy.
Add whole egg liquid in batches and beat each time until mix well. (Leave egg liquid 10 g for brush dough log)
Add almond flour and beat until combined.
Add the cake flour mixture in the bowl and stir with a spatula until the mixture forms a dough. (Do not over stir)
Roll the dough into a long log and wrap with cling wrap. Refrigerate it for 2~3 hours to firm up the dough.
Preheat the oven 340°F/170°C.
Pour the brown sugar in the tray.
Brush the dough log with egg liquid lightly and roll it on the brown sugar.
Cut the dough log into 0.5 cm and line on a baking sheet.
Bake for 13~15 minutes in the preheated oven until golden. Remove from the oven and place to cool.
Serve the Chocolate Diamond Sablés. Finish and enjoy