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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).
48 K 3/5 (3 reviews)682633
Last 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
To finish around 7pm, you'll need to have started before: .Change end time
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 | 27 RDI=42 % | 229 RDI=86 % | 133 RDI=182 % | 2,222 RDI=111 % | 9,305 RDI: 111 % |
| Per 100 g | 4 RDI=7 % | 39 RDI=15 % | 22 RDI=31 % | 383 RDI=19 % | 1,604 RDI: 19 % |
| Per piece | 0 | 5 RDI=2 % | 3 RDI=5 % | 55 RDI=3 % | 233 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: Clementines and chestnuts entremet, Rolled chestnut and apple brioche, Corsican tarts, Cookies of the Camisards, Chestnut cake, ... See them all 5
Butter
Like these other recipes: Canadian apple crumble, Saint-Lô cake, Tournedos Rossini, Fish petals, vegetables julienne, and beurre blanc, Onion fondue, ... See them all 498
Sweet chestnut purée (crème de marrons)
Like these other recipes: Chocolate-chestnut cream cake, Chestnut Fudge Cupcakes, Clementine-chestnuts brioche perdue, Chestnut cake, Little vanilla, clementine and chestnut verrines, ... See them all 11
Flour
Like these other recipes: Jam doughnuts, Pistachio madeleines, Two-olive ciabatta, Savoury mini-madeleines with 2 cheeses, Hamburgers, ... See them all 214
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