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

Ingredient Substitutions

• Instead of Eggs: Egg substitute (e.g., flax egg) for vegans
• Instead of Brown sugar (cassonade): White sugar, Coconut sugar
• Instead of Unsalted butter: Margarine, Vegan butter
• Instead of Walnut flour (ground walnuts): Pecan flour, Hazelnut flour
• Instead of Almond flour: Cashew flour, Ground almonds
• Instead of All‑purpose flour: Spelt flour, Gluten‑free flour blend
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Ground cinnamon: Ground nutmeg, Allspice
• Instead of Walnut halves: Pecan halves, Almond slices
• Instead of Powdered sugar: Granulated sugar (finely ground), Coconut sugar powder

Equipment Needed

• Mixing bowl
• Hand mixer or stand mixer
• Spatula (silicone or rubber)
• Kitchen scale
• Plastic wrap (film alimentaire)
• Baking sheet
• Parchment paper (optional)
• Cooling rack
• Oven

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Grind walnuts in a food processor for a finer flour; sift to avoid large pieces.
• For extra flavor, toast the walnut halves lightly before using as topping.
• Use a kitchen scale for each 25 g portion to ensure uniform biscuit size and even baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 weeks.

Freezer: Freeze in a single layer, then transfer to a zip‑lock bag; keep for up to 1 month. Thaw at room temperature before serving.

Room temperature: Can stay at room temperature for 1 day if kept in a sealed tin.

Make-Ahead Tips

• The dough can be prepared up to 24 hours in advance; keep it wrapped and refrigerated.
• Baked biscuits can be stored for a week and reheated briefly in a 150 °C oven to restore crispness.