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Chocolate Hazelnut Praline Sable Cookie
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5 from 11 votes

Chocolate Hazelnut Praline Sable Cookie for Christmas

I cannot think of an easier, prettier, more delicious Christmas cookie than this Chocolate Hazelnut Praline Sable cookie! Christmas shape (Reindeer, Christmas tree, Stars) sweet shortcrust cookies sandwiched together with the most delicious chocolate hazelnut praline filling!
Prep Time30 mins
Cook Time2 mins
Waiting Time2 hrs 30 mins
Total Time3 hrs 2 mins
Course: Dessert
Cuisine: French
Servings: 7
Calories: 294kcal
Author: Kata


For the Sable cookies

  • 90 g Icing sugar
  • 230 g Pastry flour AP flour works too
  • 30 g Unsweetened cocoa powder
  • Pinch of salt
  • 110 g Unsalted butter very cold
  • 50 g Egg approx. 1 egg

For the Chocolate Hazelnut filling


For the Sable cookie

  • Sift together dry ingredients; flour, cocoa powder, icing sugar, salt
  • Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency. This will take around a minute or two
  • Add egg into the mixture and mix with your hands just until the dough comes together, few seconds
  • Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth. Form a disk and cover the dough in plastic wrap. Let it rest in the fridge for min 2 hours. You can leave it resting in the fridge over night or you can even freeze the dough
  • After the dough rested roll it out into 2mm thickness between two Silicone baking mat. Do not use extra flour for rolling
  • Place the dough into the freezer for 15 min in between the two Silicone baking mat.Do not remove the mat at this point
  • Prepare your oven rack with the Perforated "air" baking mat on top. Alternatively use a tray with parchment paper
  • Take the dough out from the freezer and using a round shape cookie cutter cut out 14 circles - half of these will be the bottom of your cookies. On the other half (7) apply the Christmas theme cookie cutters
  • If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer 10-15 times. It is extremely important to work with a dough that is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
  • Pop the unbaked cookies into the freezer while pre-heating oven to 160C / 320F
  • Bake cookies for 20 min in between two Perforated "air" baking mat then let them cool before filling

Continue with Chocolate Hazelnut praline filling

  • Melt chocolate in microwave stirring every 30 seconds. Once chocolate temp 45C, mix in praline paste and heat the filling up again to 45C then cool it down until filling achieves the right temperature/consistency to assemble the cookies


  • When filling achieved the right temp (that is not too runny and not too firm, see above tips) pipe it on top of the round shape "bottom" cookie. Optionally dust "top" part with icing sugar, then gently press the "top" cookie on top of the filling. If filling temperature is right, the cookies should stick together without too much filling running out
  • Store in fridge for a softer filling, or in the fridge if you want the filling to further harden


Calories: 294kcal | Carbohydrates: 39g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 14mg | Potassium: 198mg | Fiber: 5g | Sugar: 13g | Vitamin A: 434IU | Calcium: 25mg | Iron: 2mg