Espace adhérent Espace presse

Walnuts and pears biscuit

Walnuts and pears biscuit

Pastry

  • 100 g flour
  • 100 g brown sugar
  • 100 g softened salted butter
  • 100 g walnut kernels
  • A little water

fruit purée

  • 3 pears
  • A little wtaer

caramelized walnut

  • 20 g walnut kernels
  • 50 g sugar
  • 25 g salted butter

Serving 4

Method

Peel and dice the pears. Cook covered over low heat with a little water for 20 minutes. Mix finely to obtain a compote and let cool.

Preheat the oven to 220° (th. 7). Coarsely crush the nuts and mix them with flour, brown sugar, butter. Work the dough until it forms a ball (add a few drops of water if necessary). Set aside in a cool place for 30 minutes.

Spread the dough until it is about 0.8 mm thick. Place on a baking tray and bake for 10 to 15 minutes. The dough should just turn pale and not harden. As soon as it comes out of the oven, immediately cut out rounds of cooked dough with a cookie cutter. For half of the cookies, remove the center with a smaller cookie cutter to obtain a ring. Let cool.

Prepare the caramelized nuts. Pour the powdered sugar into a saucepan and let melt dry over medium heat to make a blond caramel. Off the heat, add the diced butter, stirring quickly, then stir in the walnut kernels and leave to caramelize. Place the caramelized walnut kernels on a sheet of baking parchment and cool.

The shortbread must be assembled at the last moment to keep all their crunchiness. Spread a layer of compote on a shortbread and superimpose a ring. Place a caramelized walnut in the centre and serve immediately.

Author and photographer : Philippe Barret

http://www.edithdelbart.fr/