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).
34 K 3/5 (3 reviews)
2 hours 1 min.
Easy
20 pieces
6 IngredientsLast modified on: February 28th 2021
3.6 oz 
3.6 oz chestnut flour
2.4 oz 
2.3 oz sweet chestnut purée (crème de marrons)
½ 
0.5 oz ground hazelnuts
Times for this recipe
Preparation: 35 min.
Resting: 1 hour
Cooking: 30 min.
All in all: 2 hours 1 min.
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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 | 10 RDI=5 % | 120 RDI=10 % | 70 RDI=10 % | 1,150 RDI=60 % | 4,820 RDI: 60 % |
| Per 100 g | 4 RDI=2 % | 40 RDI=4 % | 20 RDI=3 % | 380 RDI=20 % | 1,610 RDI: 20 % |
| Per piece | 0 | 5 RDI=1 % | 3 RDI=1 % | 60 RDI=3 % | 240 RDI: 3 % |
How much will it cost?
- For 20 pieces : 2.25 €
- 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, Corsican tarts, Chestnut cake, Rolled chestnut and apple brioche, Cookies of the Camisards, ... See them all 5
Butter
Like these other recipes: Cabbage julienne with ham, Jam doughnuts, Polenta with spinach and soft-poached egg, Shortbread tart with sweet apricots and rosemary, Eggs "en cocotte" with spinach, ... See them all 463
Sweet chestnut purée (crème de marrons)
Like these other recipes: Ardéchois, Rice pudding with chestnuts and poached pears, Chestnut Fudge Cupcakes, Chestnut mousse in a whipper , Chestnut moelleux, ... See them all 9
Flour
Like these other recipes: Pistachio shortbread biscuits, Caribbean upside-down cake, Hamburgers, Biscuit de Savoie sponge cake, Shortbread tart with sweet apricots and rosemary, ... See them all 200
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