Chestnut and hazelnut biscuits


Chestnut and hazelnut biscuits
Here's a really simple recipe for little nutty biscuits, combining hazelnuts with a double dose of chestnut flavour: flour and purée (crème de marrons).
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Last modified on: February 28th 2021
For this recipe: Printable Follow
For 40 pieces, you will need:
  • 1 flour 125 g flour
  • 2 chestnut flour 125 g chestnut flour
  • 3 butter 125 g butter
  • 4 sweet chestnut purée (crème de marrons) 125 g sweet chestnut purée (crème de marrons)
  • 5 egg 1 egg
  • 6 ground hazelnuts 30 g ground hazelnuts
  • Total weight: 580 grams

Change these quantities to make:
Change measures:
Times for this recipe
Preparation
35 min.
Resting
1 hour
Cooking
30 min.
All in all
2 hours 1 min.
Preparation 35 min.
Resting 1 hour
Cooking 30 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 - ⌛ 8 min.
Chestnut and hazelnut biscuits : Stage 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.

Stage 2 - ⌛ 4 min.
Chestnut and hazelnut biscuits : Stage 2
Knead until the dough is evenly mixed.

Stage 3 - ⌛ 2 min.
Chestnut and hazelnut biscuits : Stage 3
Transfer the dough onto a sheet of baking paper.

Stage 4 - ⌛ 1 hour
Chestnut and hazelnut biscuits : Stage 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.

Stage 5 - ⌛ 3 min.
Chestnut and hazelnut biscuits : Stage 5
After cooling to firm up the dough, put the dough back on the worktop, remove the top paper and dust with flour.

Stage 6 - ⌛ 3 min.
Chestnut and hazelnut biscuits : Stage 6
Flip the dough over onto the floured side and remove the other paper.

Stage 7 - ⌛ 3 min.
Chestnut and hazelnut biscuits : Stage 7
Finish rolling out the dough to the desired thickness.

Stage 8 - ⌛ 8 min.
Chestnut and hazelnut biscuits : Stage 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).

Stage 9
Chestnut and hazelnut biscuits : Stage 9
Arrange the biscuits on a baking sheet.

Stage 10
Chestnut and hazelnut biscuits : Stage 10
It is worth noting that while the dough is still cold, it is easy to mark it with letters or other designs.

Stage 11 - ⌛ 30 min.
Chestnut and hazelnut biscuits : Stage 11
Bake for about 30 minutes.

Stage 12
Chestnut and hazelnut biscuits : Stage 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.
Keeping: A few days in an air-tight jar or tin.
Source: Home made.
Nutritional information
Proteins CarbohydratesFats CaloriesEnergy
Per 100 g4 g RDI=7 %39 g RDI=15 %22 g RDI=31 %383 kcal RDI=19 %1,604 kJ RDI=19 %
Per piece0 g5 g RDI=2 %3 g RDI=5 %55 kcal RDI=3 %233 kJ RDI=3 %
Whole recipe27 g RDI=42 %229 g RDI=86 %133 g RDI=182 %2,222 kcal RDI=111 %9,305 kJ RDI=111 %
Whole recipe
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
Possible allergens in this recipe: Gluten, milk, egg, Nuts
How much will it cost?
For 40 pieces
4.30 €
Per piece
0.15 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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