Grillotin Biscuits with Hazelnuts

What a delight to eat these crunchy biscuits: hiking, for breakfast or for tea.  . Thank you to Claudie for introducing me to these wonderful delicacies.

 

For 30 biscuits:   1 egg 110g sugar 110g plain flour 60g toasted hazelnuts 1/2 sachet dried yeas

 

 

 

 

 

 

 

 

 

 

 

 

1. • Whisk the egg with the sugar in a bowl until light and frothy.
   • Add the flour mixed with the yeast.  Mix well, then allow to stand or an hour in a cool place.   
     
   • Preheat the oven to 175° to 180°. 
     
   • Cover a baking sheet with baking parchment.   
     
   • Toast the hazelnuts in a frying pan, ensuring that they are well toasted on all sides.  Then rub them between your hands to remove the skin.  Make sure you get rid of any rancid hazelnuts, (they will be darker in colour)  Cover the hazelnuts in a clean cloth and break them up roughly with a rolling pin.  
     
   • Mix them into the dough, then place the dough onto the baking parchment and shape it into the form of a long baguette.   
     
   • Bake for 25 minutes. 
     
   • Remove from the oven, leave to cool for 10 minutes, then lower the temperature to 150°. Cut the dough into thick slices, then cut further into 2 or three to obtain biscuits measuring about 7cm × 2,5cm.  
     
   • Return to the oven and "grill" for 10 minutes on each side.  This will make the biscuits really crunchy with a strong flavour of hazelnuts.  Irresistible!   
   
   

 

 

 

Keep in a tin, you can store the biscuits during 3 weeks.