I’ve been enjoying reading The Complete Nose to Tail lately. It’s not only the fantastic recipes, but it’s Fergus Henderson’s writing that’s kept me hooked. It’s eloquent with an unmistakable British wit. And the photography by Jason Lowe is intelligent, dramatic and timeless.
These hazelnut biscuits are from the cookbook. They are incredibly simple to make and are packed with toasted hazelnuts. Initially, I thought that the 280g of hazelnuts in the recipe might be a bit too much. However, when it comes to trying new recipes, I like to slavishly follow the author’s instructions in order to learn what they are trying to convey. As it turns out, this high proportion of hazelnuts worked really well for me. Think of it as a recipe where the biscuit dough acts as a mere holder for the gorgeous Piedmont hazelnuts, instead of of them being intermittently dotted.
These buttery, crunchy biscuits are addictive. I even ate some dolloped with a big spoonful of Fergus Henderson’s famous chocolate ice cream mix (yes, dolloped, it’s that thick) that’s chilling in the fridge until I churn it in the ice cream maker tomorrow.
You can make these with your favourite nuts. I think almonds, pecans and pistachios would be really good. Maybe even slip in a vanilla bean for good measure.
Hazelnut Biscuits
Adapted from The Complete Nose to Tail: A Kind of British Cooking (USA | UK | India)
Makes 24-28 biscuits
140g butter
140g caster sugar
1 egg yolk
140g flour
280g hazelnuts
- Toast the hazelnuts at 150C for 12-15 minutes, until fragrant. If they are the type with the skin on, then rub it with a tea towel when still warm and the skin will peel off. Chop up the nuts only slightly – just to break them up. Set aside.
- Beat the butter in a bowl until smooth.
- Add the sugar and continue to beat until light and fluff.
- Next, add the egg yolk and beat for another few minutes until the colour becomes paler.
- Stir in the sifted flour, followed by the hazelnuts.
- Divide the dough into two and roll it into logs of about 3 cm in diameter in a cling film and chill for 1-2 hours.
- Preheat the oven to 160C. Cut the log into even slices of 7-10mm and place on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden.
- Transfer to a cooling rack with a spatula and let it cool.
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Happy New Year, everyone. Wish you a lovely year ahead, and thank you for reading along as always. x Shaheen