Chestnut and hazelnut biscuits
Here's a really simple recipe for little nutty biscuits, combining hazelnuts with a double dose of chestnut flavour: flour and purée (crème de marrons).
24K 3 3
Last modified on: February 28th 2021
Keywords for this recipe:
125 g 
125 g chestnut flour
125 g 
125 g sweet chestnut purée (crème de marrons)
1 
30 g ground hazelnuts
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 31 min. | 1 hour | 30 min. | 2 hours 1 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 8 min.
Stage 2 - 4 min.
Knead until the dough is evenly mixed.
Stage 3 - 2 min.
Transfer the dough onto a sheet of baking paper.
Stage 4 - 1 hour
Lay a second sheet of baking paper on top and roll out the dough with a rolling pin to about 1/4 inch (1/2 cm) thick.
Refrigerate for at least 1 hour.
Refrigerate for at least 1 hour.
Stage 5 - 3 min.
After cooling to firm up the dough, put the dough back on the worktop, remove the top paper and dust with flour.
Stage 6 - 3 min.
Flip the dough over onto the floured side and remove the other paper.
Stage 7 - 3 min.
Finish rolling out the dough to the desired thickness.
Stage 8 - 8 min.
Preheat the oven to 320°F (160°C).
Cut out in whatever shapes you like; here they are squares just over 1" inch (3 cm).
Cut out in whatever shapes you like; here they are squares just over 1" inch (3 cm).
Stage 9
Arrange the biscuits on a baking sheet.
Stage 10
It is worth noting that while the dough is still cold, it is easy to mark it with letters or other designs.
Stage 11 - 30 min.
Bake for about 30 minutes.
Stage 12
Leave to cool on a wire rack.
Remarks
You can easily vary the quantity of chestnut flour, which has a slightly bitter flavour. If you reduce it, increase the wheat flour by the same amount to compensate.
The dough can be made the day before and refrigerated until needed.
The dough can be made the day before and refrigerated until needed.
Keeping
A few days in an air-tight jar or tin.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,222 Kcal or 9,303 Kj | 27 gr | 229 gr | 133 gr |
| 111 % | 11 % | 22 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 383 Kcal or 1,604 Kj | 5 gr | 39 gr | 23 gr |
| 19 % | 2 % | 4 % | 3 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 56 Kcal or 234 Kj | 1 gr | 6 gr | 3 gr |
| 3 % | <1 % | 1 % | 1 % |
How much will it cost?
- For 40 pieces : 4.29 €
- Per piece : 0.11 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut cake, Chestnut mousse in a whipper , Rice pudding with chestnuts and poached pears, Chestnut moelleux, Mini Mont-Blanc choux puffs, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: French onion soup, Almond tuiles, Provençal colombier for Pentecost, Plum and hazelnut crumble, Pistachio shortbread biscuits, ... All |
 | Chestnut flour: You can check-out other recipes which use it, like for example: Corsican tarts, Chestnut cake, Cookies of the Camisards, Clementines and chestnuts entremet, Rolled chestnut and apple brioche, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Tomato tatin, Ramekins with almonds, apples and lemon, Beurre d'escargot, Cantucci di Prato, Sandwich bread, ... All |
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