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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).
43 K 3/5 (3 reviews)
2 hours 1 min.
Easy
80 pieces
6 IngredientsLast modified on: February 28th 2021
250 g 
250 g chestnut flour
250 g 
250 g sweet chestnut purée (crème de marrons)
2 
60 g ground hazelnuts
Times 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 | 50 RDI=20 % | 460 RDI=40 % | 270 RDI=40 % | 4,440 RDI=220 % | 18,610 RDI: 220 % |
| 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 80 pieces : 8.60 €
- 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: Cookies of the Camisards, Clementines and chestnuts entremet, Chestnut cake, Corsican tarts, Rolled chestnut and apple brioche, ... See them all 5
Butter
Like these other recipes: Boulangère potatoes, Clarified butter, Tagliatelle New Zealand style, Apricot and pistachio clafoutis, Corsican tarts, ... See them all 479
Sweet chestnut purée (crème de marrons)
Like these other recipes: Chestnut moelleux, Chestnut Fudge Cupcakes, Little vanilla, clementine and chestnut verrines, Chestnut mousse in a whipper , Chocolate-chestnut cream cake, ... See them all 10
Flour
Like these other recipes: Old style brioche, Prune Far, Chocolate rolls (petits pains), Corsican tarts, Chocolate mug cake, ... See them all 204
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