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).
24K 3 3
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Last modified on: February 28th 2021

Keywords for this recipe:
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: 20 pieces 40 pieces 80 pieces 120 pieces
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
31 min.1 hour30 min.2 hours 1 min.
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Step by step recipe


Stage 1 - 8 min.
Chestnut and hazelnut biscuits
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
Knead until the dough is evenly mixed.

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

Stage 4 - 1 hour
Chestnut and hazelnut biscuits
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
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
Flip the dough over onto the floured side and remove the other paper.

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

Stage 8 - 8 min.
Chestnut and hazelnut biscuits
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
Arrange the biscuits on a baking sheet.

Stage 10
Chestnut and hazelnut biscuits
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
Bake for about 30 minutes.

Stage 12
Chestnut and hazelnut biscuits
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
Whole recipe
Energetic valueProteins CarbohydratesFats
2,222 Kcal or 9,303 Kj27 gr229 gr133 gr
111 %11 %22 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
383 Kcal or 1,604 Kj5 gr39 gr23 gr
19 %2 %4 %3 %
Per piece
Energetic valueProteins CarbohydratesFats
56 Kcal or 234 Kj1 gr6 gr3 gr
3 %<1 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg, Nuts
How much will it cost?
  • For 40 pieces : 4.29 €
  • Per piece : 0.11 €

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)
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