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Chestnut and hazelnut biscuits

Name: Chestnut and hazelnut biscuits
Prep time: 1 h 31 min
Cook time: 30 min
Total time: 2 h 1 min
Yield: 40 pieces
Cuisine: French
Ingredients: 125 g flour; 125 g chestnut flour; 125 g butter; 125 g sweet chestnut purée (crème de marrons); 1 egg; 30 g ground hazelnuts

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).

48 K 3/5 (3 reviews)682633

Duration

2 hours 1 min.

Difficulty

Easy

Last modified on: February 28^th 2021

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 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

Arrange the biscuits on a baking sheet.

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

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=7 %	39 g RDI=15 %	22 g RDI=31 %	383 kcal RDI=19 %	1,604 kJ RDI=19 %
Per piece	0 g	5 g RDI=2 %	3 g RDI=5 %	55 kcal RDI=3 %	233 kJ RDI=3 %
Whole recipe	27 g RDI=42 %	229 g RDI=86 %	133 g RDI=182 %	2,222 kcal RDI=111 %	9,305 kJ RDI=111 %