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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).
47 K 3/5 (3 reviews)
2 hours 1 min.
Easy
4.30 €
40 pieces
6 IngredientsLast modified on: February 28th 2021
125 g 
125 g chestnut flour
125 g 
125 g sweet chestnut purée (crème de marrons)
1 
30 g ground hazelnutsTimes for this recipe
Preparation: 35 min.
Resting: 1 hour
Cooking: 30 min.
All in all: 2 hours 1 min.
If you start now, at , you will finish around : ?.Change start time
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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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 230 RDI=20 % | 130 RDI=20 % | 2,220 RDI=110 % | 9,310 RDI: 110 % |
| Per 100 g | 4 RDI=2 % | 40 RDI=4 % | 20 RDI=3 % | 380 RDI=20 % | 1,600 RDI: 20 % |
| Per piece | 0 | 5 RDI=1 % | 3 RDI=1 % | 60 RDI=3 % | 230 RDI: 3 % |
How much will it cost?
- For 40 pieces : 4.30 €
- Per piece : 0.15 €
Change currency:
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)
Chestnut flour
Like these other recipes: Corsican tarts, Clementines and chestnuts entremet, Cookies of the Camisards, Rolled chestnut and apple brioche, Chestnut cake, ... See them all 5
Butter
Like these other recipes: Cannelés, "Haute patate" green beans, Tournedos Rossini, Fish petals, vegetables julienne, and beurre blanc, Chocolate-chestnut cream cake, ... See them all 492
Sweet chestnut purée (crème de marrons)
Like these other recipes: Clementine-chestnuts brioche perdue, Chestnut moelleux, Chestnut mousse in a whipper , Ardéchois, Little vanilla, clementine and chestnut verrines, ... See them all 11
Flour
Like these other recipes: Fruit crumble, Cigarettes Russes (Piroulines), Little lemon biscuits, Rabbit civet, Cramique, ... See them all 211
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