Peanut Russes

Ingredients

• 250 g Unsalted butter (at room temperature)
• 200 g Powdered sugar (sift before use)
• 2 pcs Eggs (large, at room temperature)
• 100 g Unsweetened cocoa powder (sift)
• 150 g Unsalted roasted peanuts (coarsely chopped)
• 50 g Cornstarch (sift)
• 5 g Baking powder (equivalent to 1 teaspoon)
• 350 g All-purpose flour (sift)
• 1 pcs Vanilla bean (seeds scraped)
• 150 g Unsalted butter (for buttercream) (at room temperature)
• 200 g Powdered sugar (for buttercream) (sift)

Instructions

1. Prepare the shortbread dough

   In a large bowl, whisk the softened butter with the powdered sugar until the mixture becomes pale and creamy. Add the eggs one at a time while continuing to whisk.

   Time: PT5M

2. Incorporate the dry ingredients

   Sift the cocoa, cornstarch, baking powder and flour. Add the chopped peanuts. Gradually fold this dry mixture into the wet mixture using a spatula, scraping the sides of the bowl until a homogeneous dough is obtained.

   Time: PT10M

3. Shape and cut the cookies

   Divide the dough into two portions. Between two sheets of parchment paper, roll each portion to about 3 mm thickness with a rolling pin. Use the teardrop-shaped cookie cutter to cut the cookies and place them on a parchment‑lined baking sheet.

   Time: PT10M

4. Bake the cookies

   Preheat the oven to 180°C. Bake the sheets for 10 to 15 minutes, until the edges are lightly golden but the centre remains pale. Watch the baking as ovens vary.

   Time: PT24M

   Temperature: 180°C

5. Cool the cookies

   Remove the cookies from the oven and let them cool completely on the rack before handling.

   Time: PT10M

6. Prepare the vanilla buttercream

   In a clean bowl, whisk the butter with the powdered sugar until a light and airy texture is achieved. Add the vanilla seeds and continue whisking until the cream is white and creamy.

   Time: PT10M

7. Assemble the Russes

   Transfer the buttercream to a piping bag. Place a small spoonful of buttercream in the centre of a cookie, then top with a second cookie, pressing lightly. Repeat until all cookies are used. Use a spatula to smooth the edges slightly if desired.

   Time: PT10M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of Powdered sugar: Blended granulated sugar
• Instead of Eggs: Applesauce (for veg version)
• Instead of Unsweetened cocoa powder: Chocolate powder
• Instead of Unsalted roasted peanuts: Almonds, Hazelnuts
• Instead of Cornstarch: Rice flour
• Instead of Baking powder: Baking soda (½ tsp)
• Instead of All-purpose flour: Whole wheat flour
• Instead of Vanilla bean: Vanilla extract
• Instead of Unsalted butter (for buttercream): Margarine
• Instead of Powdered sugar (for buttercream): Blended granulated sugar

Equipment Needed

• Large mixing bowl
• Electric mixer or hand whisk
• Silicone spatula
• Rolling pin
• Parchment paper
• Teardrop-shaped cookie cutter
• Baking sheets
• Oven
• Cooling rack
• Piping bag with plain tip
• Measuring cup (or measuring glass)
• Kitchen scale (optional)
• Chef’s knife
• Cutting board

Critical Steps — Do Not Skip

• Whisk the butter and powdered sugar until a pale, creamy consistency is achieved
• Sift all dry ingredients before incorporating them
• Roll the dough very thin (≈3 mm) so the cookies double in size without becoming too thick
• Watch the baking: the cookies should remain pale in the centre
• Whisk the buttercream long enough for it to become airy

Chef Tips from the Video

• Use lightly roasted peanuts to intensify the flavor
• Lightly dust the cooled cookies with powdered sugar before assembly for an elegant finish
• For an even richer taste, add a pinch of sea salt to the dough

Troubleshooting

Storage

Refrigerator: Store the Russes in an airtight container in the refrigerator for up to 1 week

Freezer: Can be frozen for 2 months, well wrapped in cling film

Room temperature: At room temperature they keep for 2 days in a tightly sealed box

Make-Ahead Tips

• The dough can be wrapped and refrigerated for 24 hours before rolling
• The buttercream keeps in the refrigerator for 3 days; bring it out 30 minutes before assembling