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