911- Nougat Sablé / سابلي بالنوكا
For the sablé:
100g (3/4 cup and 2 tablespoons) All-purpose flour
100g (1/4 cup) butter, at room temperature
100g (1/2 cup) light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
For the Nougat filling
50g (1/4 cup) honey
50g (1/4 cup) light brown sugar
50g (1/8 cup) butter
50g (1.75 ounces) blanched almonds, roughly crushed
50g (1.75 ounces) dark chocolate, melted
Step 1: Making the sablé cookie
1- Place the butter, light brown sugar, and salt in a bowl and mix with a spatula until well combined.
2- Add the cinnamon, and egg then mix well.
3- Slowly add the flour while continuing to mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Step 2: Making the nougat filling
4- In a saucepan, add the honey, butter, and light brown sugar. Place over medium heat and cook until the butter melts.
5- Take the skillet off the heat. Add the almonds, then mix to combine. Set aside to cool completely.
Step 3: Assembling the cookies
6- Place the chilled dough between two pieces of parchment paper and flatten it to a 5mm thickness (1/8in).
7- Using a flower-shaped cookie cutter, cut the dough, then place the cookies on a parchment lined baking sheet.
8- Using a small cutter, cut out circles in the middle of the cookies. Place 1/2 a teaspoon of the nougat filling in the middle of the cookies. Bake in a preheated oven to 160°C/ 320°F for 15 minutes. Set aside to fully cool.
9- Dip half of the cookies in the melted chocolate. Place the cookies on parchment paper lined tray and refregirate for 5 minutes until the chocolate hardens before serving.