Chestnut and hazelnut biscuits

A recipe from cooking-ez.com

For 40 pieces, you will need:

• 1 125 g flour
• 2 125 g chestnut flour
• 3 125 g butter
• 4 125 g sweet chestnut purée (crème de marrons)
• 5 1 egg
• 6 30 g ground hazelnuts
• Total weight: 580 grams

Times:

Preparation	Resting	Cooking	Start to finish
35 min.	1 hour	30 min.	2 hours 1 min.

Step by step recipe

1	Sieve 125 g flour and 125 g chestnut flour together into a mixer bowl. Add 125 g butter, 125 g sweet chestnut purée (crème de marrons), 1 egg and 30 g ground hazelnuts.
2	Knead until the dough is evenly mixed.
3	Transfer the dough onto a sheet of baking paper.
4	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.
5	After cooling to firm up the dough, put the dough back on the worktop, remove the top paper and dust with flour.
6	Flip the dough over onto the floured side and remove the other paper.
7	Finish rolling out the dough to the desired thickness.
8	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).
9	Arrange the biscuits on a baking sheet.
10	It is worth noting that while the dough is still cold, it is easy to mark it with letters or other designs.
11	Bake for about 30 minutes.
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.

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