Hazelnut Shortbreads

Discover this delicate recipe chef David Arcos imagined for our holiday dinner in Provence.
A David Arcos recipe
Recipe

Prepare the pastry and add the ground hazelnuts.

Roll out the pastry then cut out the biscuits with a hexagonal cookie cutter (or of your choice).

Cook for 15 minutes at 200°C.

After 7 minutes, place the hazelnut on the shortbread.

With a brush, saturate the hot shortbread with verbena syrup.

Lastly, coat the biscuits in honey.

Ingredients
Shortcrust pastry: 250g flour, 125g sugar, 1 egg, 100g butter, 1 pinch of salt, 100 g ground hazelnuts
20 shelled hazelnuts
Verbena syrup (350 g fresh verbena, 250 g sugar, 50 ml water)
Lavender honey

Hazelnut Shortbread
Hazelnut Shortbread

Recipe: David Arcos

Photographies Emmanuel Schmitt
Hazelnut Shortbreads
Hazelnut Shortbreads

Recipe: David Arcos

Photographies Emmanuel Schmitt

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