Gastronomixs

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

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Ingredients

50

g

butter, unsalted

20

g

fine sugar

20

g

almond flour

3.5

g

egg yolk

43

g

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.

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