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Hazelnut and chocolate biscuits
This is a quick, simple recipe: the chocolate ganache topping and hazelnut sweetcrust pastry can both be prepared in advance.
33 K 5/5 (2 reviews)
60 min.
Easy
2.15 €
10 pieces
2 IngredientsLast modified on: March 16th 2022
For 10 pieces, you will need:
- 1
250 g sweetcrust pastry (pâte sablée) - 2
150 g chocolate ganache - Total weight: 400 grams
Times for this recipe
Preparation: 40 min.
Cooking: 20 min.
All in all: 60 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 - ⌛ 10 min.
Prepare 250 g sweetcrust pastry (pâte sablée), but use ground hazelnuts instead of almonds.
Note: This can be made way ahead of time.
Note: This can be made way ahead of time.
Stage 2 - ⌛ 5 min.
Preheat the oven to 390°F (200°C).
Roll out the dough to about 1/4 inch (5 mm) thick. Cut circles with a 2.5 inch (6 cm) cutter.
Roll out the dough to about 1/4 inch (5 mm) thick. Cut circles with a 2.5 inch (6 cm) cutter.
Stage 3 - ⌛ 1 min.
Arrange the cut biscuits on a sheet of cooking parchment laid on a baking sheet.
Stage 4 - ⌛ 20 min.
Stage 5 - ⌛ 15 min.
Meanwhile, prepare 150 g chocolate ganache and leave this to cool as well.
Stage 6 - ⌛ 5 min.
Add a generous topping of chocolate ganache to each biscuit (a forcing bag is ideal for this).
Leave to set in the fridge for 1 or 2 hours before eating.
Leave to set in the fridge for 1 or 2 hours before eating.
Remarks
This is an ideal way to use up any leftover sweetcrust pastry you don't know what to do with.
If you are pressed for time, use a good-quality chocolate spread instead of the chocolate ganache.
If you are pressed for time, use a good-quality chocolate spread instead of the chocolate ganache.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 240 RDI=90 % | 1,470 RDI=140 % | 1,130 RDI=170 % | 15,150 RDI=760 % | 63,450 RDI: 760 % |
| Per 100 g | 60 RDI=20 % | 370 RDI=40 % | 280 RDI=40 % | 3,790 RDI=190 % | 15,860 RDI: 190 % |
| Per piece | 20 RDI=9 % | 150 RDI=10 % | 110 RDI=20 % | 1,520 RDI=80 % | 6,340 RDI: 80 % |
How much will it cost?
- For 10 pieces : 2.15 €
- Per piece : 0.25 €
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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)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Apple amandine tarts from Brélès, Cherry and pistachio tarts, Tarte Bourdaloue, Key Lime Pie for Jeremy, How to make tart cases, ... See them all 45
Chocolate ganache
You can get more informations, or check-out other recipes which use it, for example: Flaky chocolate brioche, Chocolate and vanilla crème brûlée, Two-coloured chocolate-orange tart, Chocolate Truffles, Little cakes with a chocolate and hazelnut centre, ... See them all 5
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