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Florentine Sable | Patisserie Makes Perfect

Florentine Sable

Prep Time 30 mins
Cook Time 40 mins
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.