Nut Biscuits (Petits biscuits aux noix)

Ingredients

• 2 pieces Eggs (large, at room temperature)
• 150 g Brown sugar (cassonade) (packed)
• 100 g Unsalted butter (softened, at room temperature)
• 100 g Walnut flour (ground walnuts) (finely ground walnuts)
• 100 g Almond flour (fine almond meal)
• 200 g All‑purpose flour (sifted)
• 5 g Baking powder (about 1 tsp)
• 2 g Ground cinnamon (about 1/2 tsp)
• 30 pieces Walnut halves (for topping each biscuit)
• 20 g Powdered sugar (optional, for dusting after cooling)

Instructions

1. Gather and temper ingredients

   Take the eggs, butter, brown sugar, flours, nuts and spices out of the fridge so they reach room temperature.

   Time: PT5M

2. Cream eggs and sugar

   In the mixing bowl, crack the eggs and add the brown sugar. Using the hand mixer on medium speed, beat for about 5 minutes until the mixture turns pale and becomes fluffy.

   Time: PT5M

3. Incorporate butter

   Add the softened butter to the egg‑sugar mixture and continue beating for 2 minutes until the batter is smooth, creamy and homogenous.

   Time: PT2M

4. Add dry ingredients

   Sift the all‑purpose flour together with the baking powder, then add the walnut flour, almond flour and ground cinnamon. Fold everything together with a spatula (maryse) until a uniform, creamy dough forms.

   Time: PT3M

5. First chill

   Cover the bowl tightly with plastic wrap and place it in the refrigerator for a minimum of 4 hours (or overnight) to let the dough firm up.

   Time: PT4H

6. Portion and shape dough

   Remove the dough from the fridge. Using the kitchen scale, portion out 25 g pieces. Roll each piece between your palms to form a smooth ball.

   Time: PT15M

7. Add walnut topping

   Place the dough balls on a parchment‑lined baking sheet, leaving enough space between them. Press a walnut half gently into the centre of each ball.

   Time: PT10M

8. Second chill

   Cover the tray with a loose sheet of plastic wrap and refrigerate for 40 minutes. This helps the biscuits keep their shape during baking.

   Time: PT40M

9. Preheat oven

   Preheat a convection (fan) oven to 160 °C.

   Time: PT10M

   Temperature: 160°C

10. Bake biscuits

    Slide the tray into the middle rack and bake for 15–16 minutes, until the edges are lightly golden and the tops are set.

    Time: PT16M

    Temperature: 160°C

11. Cool

    Remove the biscuits from the oven, transfer them to a cooling rack and let them cool completely at room temperature.

    Time: PT20M

12. Finish and serve

    If desired, dust the cooled biscuits with a light sprinkling of powdered sugar. Serve with coffee or tea.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

12 g

Fat

7 g

Fiber

1 g