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Pistachio moons, noisettines and cocoa Christmas baubles
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Servings:
150 pieces
Author:
Temps de préparation
45 minutes
Temps de cuisson
30 minutes
Course:
Goûter
🧂 Ingredients
500 g
of soft semi-salted butter
300 g
of cane sugar
2
egg yolks
1
whole egg
1 tbsp
vanilla extract
1/3
of base dough
(approximately 290 g)
175 g
of flour
50 g
of almond powder
50 g
of chopped pistachios
(unsalted)
zest of half a lemon, untreated
(or 15 g finely chopped candied lemon peel)
50 g
of icing sugar
(for finishing)
1/3
of base dough
(approximately 290 g)
200 g
of flour
150 g
of hazelnut powder
25 g
of cane sugar
le
zest of half an orange, untreated
60
whole hazelnuts
1/3
of base dough
(approximately 290 g)
200 g
of flour
80 g
of whole roasted hazelnuts
(see recipe)
zest of half an orange, untreated
(or 15 g finely chopped candied orange peel)
25 g
of unsweetened cocoa powder
1 tsp
of cinnamon
50 g
of icing sugar
(for finishing)
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Instructions
1
Preheat the oven to 170°C.
2
Place 80g whole hazelnuts on a baking tray and toast in the oven for around 10
mins until the skins begin to peel off. Remove to a bowl and leave to cool.
3
In a large mixing bowl or the bowl of a stand mixer, thoroughly blend the cubed
soft butter, sugar and vanilla extract until smooth. Add the egg yolks and whole
egg one at a time, mixing between each addition until completely incorporated.
4
In a second bowl, weigh out 1/3 of the basic preparation (about 290 g) and add
the flour, almond powder, chopped pistachios and lemon zest, mixing well between
each addition.
5
Take 10/12 g of the mixture and shape small crescent moons by hand until you
have used up all the dough.
6
Arrange them evenly on an oiled or greaseproof tray, spacing them slightly
apart.
7
Bake for 13 to 15 minutes until the biscuits are lightly browned.
8
When the moons are still warm, roll them in icing sugar to coat them completely
and leave to cool on a wire rack.
9
In the second bowl, weigh out 1/3 of the basic preparation (around 290 g) and
add the flour, hazelnut powder, sugar and orange zest, mixing well between each
addition.
10
Scoop out 10/12 g of the mixture and shape into small balls until you have used
up all the dough. Place them evenly on an oiled or greaseproof tray, spacing
them slightly apart. Add a whole hazelnut to each ball, pressing it in slightly
to create the shape of a small turban.
11
Bake for 13 to 15 minutes until the biscuits are golden brown and the whole
hazelnuts are lightly toasted.
12
Remove from the oven and leave to cool on a wire rack.
13
Finely chop the reserved roasted hazelnuts.
14
In the second bowl, weigh out 1/3 of the basic preparation (around 290 g) and
add the flour, chopped toasted hazelnuts, cocoa, cinnamon powder and orange
zest, mixing well between each addition.
15
Scoop out 10/12 g of the mixture and shape into small balls until you have used
up all the dough. Arrange them evenly on an oiled or greaseproof tray, spacing
them slightly apart.
16
Bake for 13 to 15 minutes until the biscuits are golden brown.
17
When the biscuits are still warm, roll them in icing sugar to coat them
completely and leave to cool on a wire rack. You can also opt for a less sweet
version by letting the balls cool completely before dusting them lightly with
icing sugar.
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