An easy biscuit recipe made Risoletto, a very Swiss candy bar.
Sablés are a kind of shortbread biscuit, originally from France. You can easily change their flavor and texture by adding nuts, citrus zest, Ovomaltine or coating the outside in sugar, for example. During the last few months, I have been trying different ingredients in this small round biscuit. The result? My favorite version so far (see the recipe below) includes a mix of sweet and salty. I make them with a finely-chopped Swiss candy bar, Risoletto, along with a sprinkle of coarse-grained salt on top.
Sold at Migros under the Frey label, Risoletto was first introduced in 1967. The soft caramel center is surrounded by milk chocolate with crisp puffed rice. Fifty years later, it’s still very popular, and especially with children (mine included). It reminds me of the 100 Grand bars that I used to have in the United States when I was a kid—one of those candy bars that everyone wanted to get on Halloween).
When I make this recipe, I use salt from Sel des Alpes that comes from the canton of Vaud. I first learned about this company via Lausanne à Table because Sel des Alpes is a member of this association. The salt mines are located in Bex, where you will find the Boutique des Mines, but you can also buy this salt from either Coop or Migros, or online.
Recipe adapted from Croqu’menus (9th edition, 2005, p. 288)
Contains: gluten, milk, soy and wheat; Risoletto may also contain traces of nuts, gluten and egg.
– 1/2 cup unsalted butter
– 1/3 cup granulated sugar
– 1/2 teaspoon vanilla paste or extract
– a pinch of salt
– 1 1/4 cups all-purpose flour
– 2 tablespoons milk
– 2 snack-size Risoletto candy bars (about 44 grams or 1.5 ounces), very finely chopped*
– about 1 teaspoon coarse-grained salt, such as Sel à l’Ancienne
1. With a sharp knife or a food processor, chop the Risoletto candy bars into very small pieces. Set aside.
2. Cream together the butter, sugar and vanilla.
3. Add the milk and flour. Stir together just until blended and a dough begins to form. Then add the Risoletto and stir until evenly distributed.
4. Wrap the dough in wax paper, making a long and thin cylinder, with a diameter of about 1 1/2 inches (3-4 cm).
5. Place the cylinder of dough in the freezer for 5-10 minutes until the dough becomes firm.
6. With a sharp knife, slice the cylinder into round pieces about a 1/2 cm thick.
7. Place the cylinders on a cookie sheet lined with parchment paper. Sprinkle the tops of the biscuits with coarse-grained salt.
8. Bake for about 10 minutes at 200°C/400°F.
*Please make sure to chop the candy bars very finely. Otherwise, when the larger pieces of caramel melt, they can create holes in your sablés.
This article and recipe are also available en français.
Updated: May 9, 2022