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

Soledad Tari, Winemaker at Domaine de la Bégude

Soledad Tari, Winemaker at Domaine de la Bégude

Enamored with their property, Soledad and her husband Guillaume have been developing a boutique vineyard there for nearly 20 years. Their unwavering commitment is transcribed in wines with feminine notes, in the image of this passionate winemaker.
Charlotte Gastaut: Inside the Imagination of an Illustrator from Provence

Charlotte Gastaut: Inside the Imagination of an Illustrator from Provence

Originating from Marseille, the illustrator Charlotte Gastaut lent her talent to the decoration of L'Occitane’s Cherry Blossom collection. Between Provencal influence and Japanese inspiration, she invites us in to her dream world.
L'OCCITANE Fights Avoidable Blindness on World Braille Day

L'OCCITANE Fights Avoidable Blindness on World Braille Day

L'OCCITANE has been supporting the visually impaired since 1997. And since 2006, the brand is engaged in projects around the world to fight preventable blindness. Here’s how.