Whiskey isn’t just for drinking—it’s a perfect ingredient for a tasty snack especially when it’s immersed in a creamy chocolate ganache that’s nestled between two buttery sable cookies. The ideal anytime treat, the sable is the French’s answer to shortbread. This version gets an upgrade with ganache, an easy pastry staple of emulsified chocolate and cream that is elevated with a punch of whiskey and the moreish sweetness of malted milk powder. A high-malt whisky, such as the sweet, chocolate-forward Westward American single malt is the natural choice for complementing the signature caramelized and toasted notes of the malted milk powder. Old Pulteney single malt scotch is a less expensive option, bringing a distinctly salty note to the ganache. A toasted barrel or port barrel-finished bourbon would be fitting for this recipe as well.
Delicate in texture, but sturdy enough for transport, these cookies are a great picnic dessert or adult lunch box addition.
Toasted Pecan Sable with Malted Milk Chocolate Ganache
Yields: 15 sandwich cookies
Toasted Pecan Sable Cookie
Ingredients
- 1 cup plus 1 Tbsp. pecans, whole or pieces
- 1⅔ cups all-purpose flour
- ⅓ cup plus 2 Tbsp. oat flour
- ½ tsp. salt
- 1½ sticks butter (softened)
- ½ cup dark brown sugar
- 1 egg yolk
- ½ tsp. vanilla extract
Directions
Preheat the oven to 325° F. Arrange pecans in a single layer on a parchment paper-lined baking sheet. Roast for 12-15 minutes until fragrant and lightly browned. Finely chop so pieces are no larger than a corn kernel.
Combine flour, oat flour, salt, and toasted pecans in a medium bowl. Set aside.
Combine softened butter and brown sugar in an electric mixing bowl fitted with the paddle attachment. Beat on medium until combined. Beat in egg yolk and vanilla until just combined.
Add flour mixture and beat on low until just combined.
Shape the dough into a 1” thick disk. Wrap tightly and refrigerate for at least 3 hours or up to one day.
Preheat the oven to 350° F. Remove dough from refrigerator and unwrap. Let set at room temperature for 5-10 minutes. Place on a clean work surface dusted with flour. Roll out to ¼ inch thickness with a rolling pin, lightly moving the dough around after each roll so it doesn’t stick. Use a cookie cutter to cut into 1” circles.
Place on a baking sheet at least ½ inch apart and bake for 15 minutes until slightly golden brown. Cool completely while you make the filling.
Whipped Malted Milk Chocolate Whiskey Ganache
- 7 oz. high-quality milk chocolate, roughly chopped
- ¼ tsp. sea salt flakes
- 2/3 cup heavy cream
- 2 Tbsp. whiskey
- ¾ cup malted milk powder
Place the chocolate in a double broiler over medium heat. Stir occasionally until completely melted.
Whisk together heavy cream, whiskey, salt, and malted milk powder in a small pot. Place over medium-low heat. When the cream is hot and steam is visibly rising from the pot, remove from heat and pour over the melted chocolate. With a rubber spatula, stir the cream and chocolate from the middle working outward until glossy and smooth.
Pour into a sealed container and chill for at least 1 hour.
With an electric mixer fitted with the whisk attachment, whip on high for 5 minutes, or until pale in color and doubled in volume.
Assembly
Cut a ¼" opening in the tip of a piping bag. Fill with ganache and pipe a dime-sized dollop onto the flat side of one cookie. Top with another cookie. Alternatively, you can use a spoon to place the whipped ganache onto the cookie before sandwiching.
TIPS:
In the unlikely event they aren’t gone the day they’re made, store them in a tightly sealed container in the refrigerator for up to 5 days.
Don’t skip on toasting the pecans, as this extra step enhances the ingredient’s natural nuttiness and complements the butterscotch flavors of the ganache.
If you don’t have oat flour on hand it can be replaced with all-purpose flour, but does impart a delectable tenderness to the cookie.
Any other type of chocolate, such as dark or semi-sweet, can be used in equal measurement in place of the milk chocolate.
