Yuzu & Milk Chocolate Diamond Cookies
24 November 2025
Difficulty:
🔥 120 calories per serving
I continue my cookie series with diamond-shaped sablés, made with candied yuzu peels (you can also use candied orange or lemon peels according to your taste) and milk chocolate, both crunchy and melting at the same time 😉
Ingredients :
I used the candied yuzu peels from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off (affiliate).
I used the chocolate Jivara from Valrhona: code ILETAITUNGATEAU for 20% off everything on the site (affiliate).
Preparation time: 25 minutes + 20 minutes of baking + minimum 1 hour of resting
For about twenty cookies:
Ingredients :
95g of softened butter
40g of sugar
135g of flour
35g of candied yuzu peels
35g of chopped milk chocolate in chips
Recipe :
Mix the softened butter with the sugar and then add the flour. Finish with the yuzu peels and the chocolate. Form a long log and roll it in a bit of sugar (this is optional, it will give a slightly crunchier texture to your cookies).
Wrap it in plastic wrap and place it in the refrigerator for at least 1 hour. Then, cut out cookies that are 1 to 1.5cm thick.
Place them on a baking sheet lined with parchment paper, then bake in the preheated oven at 170°C for 15 to 20 minutes.
Let them cool, then enjoy!
Ingredients :
I used the candied yuzu peels from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off (affiliate).
I used the chocolate Jivara from Valrhona: code ILETAITUNGATEAU for 20% off everything on the site (affiliate).
Preparation time: 25 minutes + 20 minutes of baking + minimum 1 hour of resting
For about twenty cookies:
Ingredients :
95g of softened butter
40g of sugar
135g of flour
35g of candied yuzu peels
35g of chopped milk chocolate in chips
Recipe :
Mix the softened butter with the sugar and then add the flour. Finish with the yuzu peels and the chocolate. Form a long log and roll it in a bit of sugar (this is optional, it will give a slightly crunchier texture to your cookies).
Wrap it in plastic wrap and place it in the refrigerator for at least 1 hour. Then, cut out cookies that are 1 to 1.5cm thick.
Place them on a baking sheet lined with parchment paper, then bake in the preheated oven at 170°C for 15 to 20 minutes.
Let them cool, then enjoy!
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