Diamond biscuits


Diamond biscuits
These round biscuits no doubt get their name from the coating of sparkling sugar crystals around the edge.
59 K 3.8/5 (6 reviews)
Grade this recipe:
Keywords:
Last modified on: December 30th 2019
For 25 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 30 min.
Resting: 1 hour
Cooking: 20 min.
All in all: 1 hour 50 min.
When should you start or finish this recipe?
If you start now, at 8:45, you will finish around : 10:35.Change start time
To finish around 7pm, you'll need to have started before: 17:45.Change end time

Step by step recipe


Stage 1 - 3 min.
Diamond biscuits
Put into a mixer bowl: 100 g butter, 40 g icing sugar and 10 g vanilla sugar.

Stage 2 - 4 min.
Diamond biscuits
Mix until the consistency is creamy.

Stage 3 - 2 min.
Diamond biscuits
Add 125 g flour.

Stage 4 - 3 min.
Diamond biscuits
Beat again until evenly mixed.

Stage 5 - 3 min.
Diamond biscuits
Roll the dough into a long sauusage...

Stage 6 - 1 hour
Diamond biscuits
... and wrap tightly in plastic film.

Even up the cylinder by rolling with your hands on the worktop until nice and even.
Refrigerate for at least 1 hour (this can be made the day before).

Stage 7 - 2 min.
Diamond biscuits
Preheat the oven to 360°F (180°C).

Put 50 g granulated sugar in a rectangular dish.

Stage 8 - 2 min.
Diamond biscuits
Lightly dampen the sausage of dough and roll in the granulated sugar, pressing to help the crystals stick.

Stage 9 - 5 min.
Diamond biscuits
Slice the dough into discs 1/4 inch (1/2 cm) thick and arrange on a baking sheet lined with a sheet of cooking parchment.

Stage 10 - 3 min.
Diamond biscuits
Use a brush to glaze the tops of the biscuits.

Stage 11 - 20 min.
Diamond biscuits
Bake for 15-20 minutes.

Stage 12
Diamond biscuits
Leave to cool on a wire rack.
Remarks
If you don't have vanilla sugar, you can add the seeds from half a vanilla pod at stage 1.
And to drink?
Keeping: Several days in an airtight tin.
Source: Based on a recipe by Gaston Lenôtre.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=6 %230 RDI=20 %90 RDI=10 %1,640 RDI=80 %6,880 RDI: 80 %
Per 100 g4 RDI=2 %70 RDI=6 %30 RDI=4 %480 RDI=20 %1,990 RDI: 20 %
Per piece09 RDI=1 %3 RDI=1 %70 RDI=3 %280 RDI: 3 %
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: Milk, Gluten, egg
How much will it cost?
  • For 25 pieces : 1.35 €
  • Per piece : 0.10 €

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
Spinach brik parcels
Spinach brik parcels
Crispy brik parcels, filled with a mixture of spinach, feta and chopped shallot.
May 5th 2013126 K5 45 min.
Chicken pie
Chicken pie
Apart from the obvious chicken, this pie's puff pastry "lid" also conceals mushrooms, bacon, hard-boiled eggs and leeks.
May 10th 2023122 K4.3 2 hours 30 min.
Mini palmiers
Mini palmiers
Palmiers are a traditional French patisserie, consisting of folded puff pastry caramelized with sugar. These small versions are made with the shop-bought puff pastry that comes ready-rolled in a circle.
September 11th 201891 K5 40 min.
Artichokes with beef
Artichokes with beef
This dish combines artichokes, sautéed with shallot in olive oil, with cooked beef and potatoes (simply heated through).
October 15th 201485 K4.1 50 min.
Apple Strudel
Apple Strudel
Apple strudel is a traditional pastry from central Europe. It is like a large apple turnover, usually served in slices. Here is a version with apples, walnuts, almonds and rum-soaked raisins.
September 11th 201867 K5 1 hour 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-03)

*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