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Nut Biscuits (Petits biscuits aux noix)
Crisp on the outside, soft and chewy inside, these French‑style nut biscuits are perfect with a coffee. Made with ground walnuts, almond flour, and a hint of cinnamon, they are easy to prepare, require a long chill for perfect texture, and can be stored for up to two weeks.
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Critical Success Points
- • Beating the eggs and sugar until the mixture is pale and fluffy.
- • Ensuring all ingredients are at room temperature before mixing.
- • Chilling the dough for at least 4 hours (or overnight).
- • Pressing the walnut half gently so it stays centered without flattening the ball.
- • Baking at the correct temperature (160 °C) for the specified time.
Safety Warnings
- • Handle the hot baking sheet with oven mitts to avoid burns.
- • Raw eggs can carry salmonella; ensure they are fully cooked in the batter.
- • Do not leave the oven unattended while baking.
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