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Biscuit Russe
Preparation info
- Makes
56
biscuits - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Ground almonds |
Method
- Line a sheet pan with parchment paper. Trace twenty-eight 2½-in/6-cm rounds on the paper and turn the paper over to avoid contact between the pen or marker and the batter.
- Mix the ground almonds and hazelnuts with
1¾ oz 50
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