Biarriitz

Cookies
 BIARRITZ COOKIES
for 35-40 cookies d=5 cm

COOKIE BATTER

Ingredients Total weight: ~ 707 g 100%

• Icing sugar 80 g 11%

• Hazelnut powder 175 g 25%
• All-purpose flour 70 g 10%
• Milk 2.5% 100 g 14%
• Egg whites 150 g 21%
• Sugar 45 g 6%
• Butter 82% 80 g 11%
• Orange zest 7g 1%

1. Sift together the icing sugar, hazelnut powder and flour.

2. Add orange zest and milk. Mix until soft paste forms.

3. Place the egg whites and sugar in the bowl of a stand mixer and whip with a whisk
attachment into stiff peaks.

4. Gradually fold the meringue into the batter using a spatula.

5. Melt the butter to 45 °C / 113 °F and add a small part of the batter to it, mix until
homogeneous.

6. Combine the mixture with the rest of the batter and mix gently with a spatula.

7. Transfer the batter to a piping bag fitted with a round tip d=10 mm. Pipe the batter
on a silicone mat or parchment paper to get cookies of the desired size (4-5 cm in
diameter works best).

8. Bake the cookies in the oven, preheated to 165 °C / 329 °F, for 12-15 minutes until
golden brown.

9. Let the cookies cool down at room temperature.

1
Copyright©2023 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 BIARRITZ COOKIES
for 35-40 cookies d=5 cm

DECORATION

Ingredients

• Baked cookies
• Dark chocolate 70% 200 g

1. Pipe tempered dark chocolate on a plastic texture mat and put the cookie on top.

2. Press gently in the center, so that the chocolate reaches the edges of the cookie.

3. Leave the cookies at room temperature for about 1 hour so that the chocolate
hardens completely.

2
Copyright©2023 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
www.kica-academy.com +380 (068) 863 15 86 info@kica-online.com

Copyright©2023 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshayeva