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By Michel Bannwarth




For 1 kg of biscuits



To be prepared the previous day

  • 375 g whole almonds
  • 95 g hazelnuts
  • 420 g sugar
  • 5 g vanilla sugar
  • 5 g cinnamon
  • 110 g egg whites




  • 35 g egg whites
  • 200 g icing sugar




The day before, mix the almonds and the hazelnuts with the sugar, the vanilla sugar and the cinnamon.

Add the egg white with a spatula and mix to obtain a soft dough.

Leave to rest in a cloth overnight in the refrigerator.

The following day, lower the dough to 1cm and chop the biscuits with a star shaped biscuit cutter.



Whisk the egg white and the sugar to obtain a dense and firm consistence (shaving cream).

Using a fork, prick one side of each biscuit before soaking the other side in the icing.

Lay the biscuits on a cooking plaque, which you will have previously covered with baking paper and leave to crust overnight.

To finish, preheat the oven and bake at high temperature (280°C – 540°F) for 1 to 2 minutes, until the icing is coloured.


The chef’s trick

To obtain an even pastry-roll, spread the dough between two rulers of the desired thickness.

Member author

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