Chef Ala Nahal’s Cranberry Walnut Sable

Yield: Makes 24


¾ cup unsalted butter, softened

½ cup plus 1 Tbs margarine, softened

¾ cup white sugar

Pinch of salt

2 whole eggs

1 tsp (5 mL) vanilla

4¼ cups pastry flour

1 cup dried cranberries

1 cup chopped walnuts


  1. In a stand mixer, cream butter, margarine on medium speed. Add sugar and salt, and beat for one minute. Be sure to scrape the sides of the bowl.
  2. Reduce speed to low, add eggs and vanilla, and beat for one minute.
  3. Add flour and mix until almost incorporated, then add cranberries and walnuts and mix well. Mixture will have a sandy texture but as long as it is moist, and can be shaped into a log, it will be fine.
  4. On a floured surface, shape dough into log, and then wrap tightly in plastic wrap. Place in fridge to chill, about one hour.
  5. Preheat oven to 350º F. Line a baking sheet with parchment paper.
  6. Remove dough from fridge, unwrap, and slice into ½ cm thick slices. Place on baking sheet.
  7. Bake for 7 minutes, or until firm and undersides slightly golden. Let cool on sheet for about 2 minutes, and then transfer to wire rack to cool completely.

Read more about Chef Ala Nahal and Patisserie du Soleil here.

Pin It on Pinterest