Orange and Pistachio Sable


Sables are one of my favorite types of cookies. This is a great flavor combination thanks to Pamela’s Products. 


215 g flour
1/2 teaspoon salt
227 g unsalted butter
95 g powdered sugar
1 egg white
1 tsp vanilla
zest of one orange
65 g chopped and roasted pistachios


Whisk together flour and salt and put aside. In the bowl of a stand mixer, cream butter and sugar until light and fluffy.

Add vanilla and orange zest and mix well.  At low speed, mix in egg white.  Add dry ingredients in three portions mixing on low speed scraping down sides in between additions. Add nuts and mix into dough.

Scrape out dough onto a piece of plastic wrap sprayed with non-stick spray. Shape into a log approximately 12″x12″x2″. Refrigerate for approximately 1-2 hours.  Smoothsides and clean up the shape.  Warp again and leave overnight.

In the morning, unwrap and roll in decorative sugar gently pressing it into the dough. Wrap again and chill for another hour or so.

Preheat oven to 325 F.  Slice dough into 1/4″ slices and place on to cookie sheet lined with parchment or silpat. Bake for 15-17 minutes. Let cool before moving to wire rack.

My Big Fat Chocolate Orange Bundt Cake



You’ll thank me in the morning.

Cake Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup crème fraiche or sour cream (4 ounces)
  • 8 ounces (2 sticks) unsalted butter, additional for greasing pan
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract


¾ cup Orange Marmalade


  • 3 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons Grand Marnier

This is how you make it

Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and crème fraiche in a small bowl.

Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Spoon half the batter into the pan. Scoop teaspoons of orange marmalade trying not to go to the side. Cover with the additional cake batter. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake. Only lasts about a day.

Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and Grand Marnier, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake.

Original Recipe appeared here but I altered it a bit.