Hazelnut and chocolate biscuits


Hazelnut and chocolate biscuits
This is a quick, simple recipe: the chocolate ganache topping and hazelnut sweetcrust pastry can both be prepared in advance.
25 K 5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: March 16th 2022
For 10 pieces, you will need:
Times for this recipe
Preparation: 40 min.
Cooking: 20 min.
All in all: 60 min.
When should you start or finish this recipe?
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.
Hazelnut and chocolate biscuits
Prepare 8.8 oz sweetcrust pastry (pâte sablée), but use ground hazelnuts instead of almonds.

Note: This can be made way ahead of time.

Stage 2 - 5 min.
Hazelnut and chocolate biscuits
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.

Stage 3 - 1 min.
Hazelnut and chocolate biscuits
Arrange the cut biscuits on a sheet of cooking parchment laid on a baking sheet.

Stage 4 - 20 min.
Hazelnut and chocolate biscuits
Bake for 15 minutes until golden brown but still soft.

Leave to cool on a wire rack.

Stage 5 - 15 min.
Hazelnut and chocolate biscuits
Meanwhile, prepare 5.3 oz chocolate ganache and leave this to cool as well.

Stage 6 - 5 min.
Hazelnut and chocolate biscuits
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.
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.
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 recipe240 RDI=90 %1,470 RDI=140 %1,130 RDI=170 %15,150 RDI=760 %63,450 RDI: 760 %
Per 100 g60 RDI=20 %370 RDI=40 %280 RDI=40 %3,790 RDI=190 %15,860 RDI: 190 %
Per piece20 RDI=9 %150 RDI=10 %110 RDI=20 %1,520 RDI=80 %6,340 RDI: 80 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg, Nuts
How much will it cost?
  • For 10 pieces : 2.15 €
  • Per piece : 0.25 €

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)
Other recipes you may also like
Soufflée omelette with cheese
Soufflée omelette with cheese
Halfway between an omelette and a soufflé, this quick recipe give a light and delicious result. The secret is mainly in the two cooking methods: frying pan, then oven.
June 22th 2013441 K4.7 55 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31th 20111.67 M 74.3 4 hours 40 min.
Candied grapefruit peel
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018378 K 14 1 day 1 hour 25 min.
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21th 2011290 K4.7 55 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018336 K4 2 hours 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page