Chestnut and hazelnut biscuits

A recipe from cooking-ez.com

For 40 pieces, you will need:

• 1 125 g flour
• 2 125 g chestnut flour
• 3 125 g butter
• 4 125 g sweet chestnut purée (crème de marrons)
• 5 1 egg
• 6 30 g ground hazelnuts
• Total weight: 580 grams

Times:

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

Step by step recipe

• 1: Sieve 125 g flour and 125 g chestnut flour together into a mixer bowl. Add 125 g butter, 125 g sweet chestnut purée (crème de marrons), 1 egg and 30 g ground hazelnuts.
• 2: Knead until the dough is evenly mixed.
• 3: Transfer the dough onto a sheet of baking paper.
• 4: 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.
• 5: After cooling to firm up the dough, put the dough back on the worktop, remove the top paper and dust with flour.
• 6: Flip the dough over onto the floured side and remove the other paper.
• 7: Finish rolling out the dough to the desired thickness.
• 8: 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).
• 9: Arrange the biscuits on a baking sheet.
• 10: It is worth noting that while the dough is still cold, it is easy to mark it with letters or other designs.
• 11: Bake for about 30 minutes.
• 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.

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