Ingredients
- 150g ground hazelnuts
- 150g all-purpose flour
- 1/2 tsp ground cinnamon
- 115g cold butter, cubed
- 100ml Quebec amber maple syrup
- 1 egg yolk
- 80g pure Quebec maple butter
Method
- Rub the butter into the flour, ground hazelnuts, and cinnamon, then bind with the maple syrup and egg yolk.
- Roll the dough to 3mm thickness, cut out rounds (making a cutout in half of them), and chill for 20 minutes.
- Bake at 160°C (320°F) for 10-12 minutes until light golden and dry.
- Once cooled, spread pure maple butter on the solid halves and sandwich with the cutout tops.
Conversion and rationale
Original sweetener (classic version): 100g granulated sugar and 100g fruit jam
Conversion used: Replaced dough sugar with 100ml maple syrup, swapped the traditional fruit jam with local thick maple butter, and baked at 160°C (15°C lower) to preserve the hazelnut-maple aromas.
Why Quebec maple syrup: Replacing standard fruit jam with dense Quebec maple butter complements the hazelnut dough beautifully, creating a pure forest-themed biscuit.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →