Recipe for Chocolate Biscuits with Hazelnut Oil

Recipe for Chocolate Biscuits with Hazelnut Oil


50g cooking chocolate
150g flour
tbsp baking powder
80g sugar
egg yolks
60g butter
15g Guénard Hazelnut oil

Optional: some chocolate chips


Preheat the oven to 180°C, remove the sheet pan from the oven and cover with a sheet of parchment paper.

Melt your chocolate and butter in a microwave on low power.

In a mixing bowl, beat the egg yolks with the sugar until the mixture lightens in color. Pour in the melted chocolate and butter and the hazelnut oil and mix well.

Mix the flour and baking powder together, then gradually incorporate into your egg, sugar and chocolate mixture. Add the chocolate chips.

Shape the dough into an even ball, then divide into smaller balls shaped in the palm of your hand.

Place the balls on your sheet pan, spaced apart. You can use your hand to gently squash each little ball of dough before placing them in the oven.

Bake for 10 to 12 minutes so that they remain soft in the center.

Leave to cool thoroughly before removing from the pan. These little biscuits will keep for several days!


Tip: To match the three egg yolks used in this recipe, you need three egg whites to make these financiers with Almond and Pistachio oil.

Nos huiles
  • Amande 70% vierge

    French Hazelnut
    100% virgin