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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).

24K 3 3

Last modified on: February 28^th 2021

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For 120 pieces, you will need:

1 375 g flour
2 375 g chestnut flour
3 375 g butter
4 375 g sweet chestnut purée (crème de marrons)
5 3 eggs
6 90 g ground hazelnuts
Total weight: 1,740 grams

Change these quantities to make: 20 pieces 40 pieces 80 pieces 120 pieces

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

At what time:

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Step by step recipe

Stage 1 - 8 min.

Sieve 375 g flour and 375 g chestnut flour together into a mixer bowl. Add 375 g butter, 375 g sweet chestnut purée (crème de marrons), 3 eggs and 90 g ground hazelnuts.

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.

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).

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.

Keeping

A few days in an air-tight jar or tin.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
6,667 Kcal or 27,913 Kj	82 gr	687 gr	399 gr
333 %	32 %	65 %	60 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
383 Kcal or 1,604 Kj	5 gr	39 gr	23 gr
19 %	2 %	4 %	3 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
56 Kcal or 234 Kj	1 gr	6 gr	3 gr
3 %	<1 %	1 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Milk, Egg, Nuts

How much will it cost?

For 120 pieces : 12.88 €
Per piece : 0.11 €

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)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Craquelin (sweet cracker dough), Cornmeal baps for Anne, Chocolate almond cookies, Almond tuiles, Saucipain, ... All
	Chestnut flour: You can check-out other recipes which use it, like for example: Cookies of the Camisards, Chestnut cake, Clementines and chestnuts entremet, Rolled chestnut and apple brioche, Corsican tarts, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Almond mug cake for Mary, French toast "cordon bleu", Smoky sausage and mash, Fruit crumble, Caramelized apple "moelleux" cake, ... All
	Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Mini Mont-Blanc choux puffs, Chestnut moelleux, Little vanilla, clementine and chestnut verrines, Chestnut cake, Chestnut mousse in a whipper , ... All

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