Florentine Sable

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Florentine Sable | Patisserie Makes Perfect

These florentine sable are incredibly easy to make, as long as you follow the recipe and don’t make the mistakes I made with the first batch and over-bake the sable top! They tasted so burnt, remember in the case of these, less is more!

This is a William Curley recipe and it is a little bit tricky, but well worth the effort, trust me, these will go down a storm.

Florentine Sable | Patisserie Makes Perfect
Florentine Sable | Patisserie Makes Perfect
Florentine Sable | Patisserie Makes Perfect

Florentine Sable

Prep Time 30 minutes
Cook Time 40 minutes
Servings 16


  • ***Pate Sable***
  • 250 g Plain Flour Sifted
  • 50 g Cocoa Powder Sifted
  • 20 g Ground Almonds
  • 185 g Unsalted Butter Softened
  • 140 g Icing Sugar Sifted
  • 25 g Egg
  • ***Florentine Topping***
  • 65 g Unsalted Butter
  • 65 g Caster Sugar
  • 65 g Liquid Glucose
  • 20 ml Whipping Cream
  • 130 g Flaked Almonds
  • 25 g Cacao Nibs


  • Begin by making the sable dough, cream the butter and icing sugar together in a bowl until it is light and fluffy.
  • Place the flour, cocoa powder and ground almonds in a different bowl and stir to mix it together.
  • Slowly add in the egg until it is fully mixed. Fold in the flour mixture until it is evenly combined, but don't overmix it, or the sable will be tough.
  • Take a square cake tin that is 20cm x 20cm and line the base with greaseproof paper.
  • Tip the sable mix into the base of the tin and using a spoon, or rolling pin flatten the dough out so that it fills the pan in an even layer. Prick the mixture all over with a fork and then place it in the fridge to rest for 30 minutes.
  • Preheat the oven to 180C/170C Fan and bake the sable base for 20 minutes
  • Whilst the sable is baking, make the florentine topping. Put the butter, caster sugar, liquid glucose and cream in a saucepan and bring to the boil.
  • Remove the pan from the heat and stir in the almonds and the cacao nibs until they are fully mixed.
  • When the base has been baking for 20 mins remove it from the oven and spread the florentine topping evenly over the base.
  • increase the oven temperature to 200C/190C Fan and bake for a further 10 mins until just starting to golden. Remove from the oven and leave to cool slightly.
  • After about 10 mins leave the florentine sable in the pan, but using a straight edged knife slice into 16 and then leave in the pan until cool to touch. If you let it cool too much before cutting, it will become brittle – so you need to cut it while it is still warm.
Florentine Sable | Patisserie Makes Perfect

Thanks for reading.


2 Responses

  1. Patricia M. Dillavou

    Hello! … I was making this recipe, the Florentine Sable, and ran into problems because of the three sugars in the recipe. I could not be sure where caster and icing sugar were used. It was clear the syrup went in with the nuts and cocoa nibs. But with the sugars, I could not find any clues. Can you help me out with that?

    • patisseriemakesperfect


      Thanks for your message and I’m sorry there was some confusion. The recipe only uses two sugars, not three and the icing sugar should be combined with the butter to make the sable and the caster sugar used in the florentine topping. I have updated the recipe to make it clearer.


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