Essentials

BISCUITS, PASTRIES & BASICS

FRUIT & NUT BISCUITS

A philip Givre creation

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 125 g Hazelnut, almond, or other nut flour
  • 160 g Egg yolks
  • 110 g Sugar
  • 190 g Egg whites
  • 70 g Sugar
  • 105 g Pastry flour
  • 70 g Butter
Select your mixture’s total weight
For
g

Recipe

Toast the nut flour at 150°C (300°F) for approx. 15 minutes (optional). Beat the egg yolks and first portion of sugar until a ribbon forms.

Whisk the egg whites while gradually adding the second portion of sugar. Mix part of the whipped egg whites with the yolks and sugar.

Incorporate the sifted dry ingredients, the rest of the beaten whites and, finally, the melted butter.

BAKING: In a mold, ring or on a baking mat at 170-190°C (340-375°F).

1000g to 2400g for a 40 x 60cm mold.

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