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 Shortbreads
Hazelnut Shortbread

Recipe: David Arcos

Photographies Emmanuel Schmitt
Hazelnut Shortbreads
Hazelnut Shortbreads

Recipe: David Arcos

Photographies Emmanuel Schmitt

Latest articles

Aromachology, Scent Therapy By Essence

Aromachology, Scent Therapy By Essence

Originating in a profound quest for wellness, Aromachology can be defined as the study of the influence of smell on behavior. Since 1982, this approach combining nature and sensorial pleasure has been gently promoting the harmony of body and mind.
Gordes Gets In Tune with the Soirées d’Été Festival

Gordes Gets In Tune with the Soirées d’Été Festival

Perched on a hillside in the heart of the village of Gordes, the Terrasses Theater hosts the annual summer festival Soirées d’Été. The event comprises six performances, a mix of theater, dance and music and punctuated with a subtle touch of humor, making for a real success story!
The Château de Valmer: An Oasis of Luxury on the French Riviera

The Château de Valmer: An Oasis of Luxury on the French Riviera

Within an age-old park, close to Gigaro beach, the Château de Valmer charms with its allure of a bourgeois residence from the 50s. This sumptuous hotel has managed to maintain an authentic appeal through a subtle combination of tradition and glamour.