Recipe: Risoletto Sablés

An easy biscuit recipe made with a very Swiss candy bar and sprinkled with coarse-grain salt.

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, made 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).

Risoletto Sablés

  • Servings: Makes 30-40 biscuits
  • Difficulty: easy
  • Print

Recipe adapted from Croqu’menus (9th edition, 2005, p. 288)


  • 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
  • coarse-grained salt, about 1 teaspoon


  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 plastic wrap, 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.
  9. Contains: gluten, milk, soy and wheat; Risoletto may also contain traces of nuts, gluten and egg. 

What kind of Sablés do you make at home? Is Risoletto one of your favorite Swiss candy bars? Please leave a comment below or feel free to send me an email. Thanks!

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