Culinary Institute of America

Biscuit Russe

Preparation info
  • Makes

    56

    biscuits
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Ground almonds 1½

Method

  1. 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.
  2. Mix the ground almonds and hazelnuts with 1¾ oz/50