Diamond biscuits
These round biscuits no doubt get their name from the coating of sparkling sugar crystals around the edge.
57 K 3.8/5 (6 reviews)
1 hour 50 min.
Easy
50 pieces
6 IngredientsLast modified on: December 30th 2019
For 50 pieces, you will need:
- 1
206.4 ml butter - 2
80 ml icing sugar - 3
20 ml vanilla sugar - 4
390 ml flour - 5
100 ml granulated sugar - 6
40 ml beaten egg
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 1 hour
Cooking: 20 min.
All in all: 1 hour 50 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 - 3 min.
Stage 2 - 4 min.
Mix until the consistency is creamy.
Stage 3 - 2 min.
Add 390 ml flour.
Stage 4 - 3 min.
Beat again until evenly mixed.
Stage 5 - 3 min.
Roll the dough into a long sauusage...
Stage 6 - 1 hour
... 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).
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.
Preheat the oven to 360°F (180°C).
Put 100 ml granulated sugar in a rectangular dish.
Put 100 ml granulated sugar in a rectangular dish.
Stage 8 - 2 min.
Lightly dampen the sausage of dough and roll in the granulated sugar, pressing to help the crystals stick.
Stage 9 - 5 min.
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 11 - 20 min.
Bake for 15-20 minutes.
Stage 12
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 recipe | 30 RDI=10 % | 470 RDI=40 % | 180 RDI=30 % | 3,280 RDI=160 % | 13,750 RDI: 160 % |
| Per 100 g | 4 RDI=2 % | 70 RDI=6 % | 30 RDI=4 % | 480 RDI=20 % | 1,990 RDI: 20 % |
| Per piece | 0 | 9 RDI=1 % | 3 RDI=1 % | 70 RDI=3 % | 280 RDI: 3 % |
How much will it cost?
- For 50 pieces : 2.65 €
- 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)
Flour
Like these other recipes: Pogne de Romans, Panettone, Chestnut cake, Tomato tatin, Oatmeal cake, ... See them all 201
Butter
Like these other recipes: Salmon and Spinach Gratin, Quail egg canapés, Arlesian Biscuits, Turnip and Jerusalem artichoke soup, Provençal colombier for Pentecost, ... See them all 470
Granulated sugar
Like these other recipes: Candied grapefruit peel, Windfall apple jelly, Fruit paste : Blackcurrant, Kouign-amann brioche, Galette Charentaise, ... See them all 7
Icing sugar
Like these other recipes: Linzer torte, Santiago Cake, Ardéchois, Saint Honoré cake, Toasted almond cake, ... See them all 61
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