Peach stone biscuits

These sablé biscuits are made from the inside of the peach stone that is normally thrown away! A beautiful Waste to Taste component.

Creation by Nik Tonglet, Benz Restaurant, Eindhoven, the Netherlands.

Peach stone biscuits

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




butter, unsalted



fine sugar



almond flour



egg yolk



flour + extra



peach seeds

Preparation method

  • Mix the butter and fine sugar into a smooth, fluffy mixture.
  • Add the almond flour, egg yolk, and flour, mix into a dough, and wrap in cling film.
  • Leave to rest in the refrigerator.
  • Roll out between two sheets of silicone paper, and bake in an oven at 180°C for 6 minutes.
  • Remove the top sheet of silicone paper, and evenly distribute the peach seeds over the sablé.
  • Continue baking at 180°C until golden brown. Set to cool.

Serving suggestions

  • In a dessert with porcini mushroom mousse, a brownie, and a peach poached in vanilla.

Previous page