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Made with Pépites Blanches 24% - 15073
An original recipe by Rémi Montagne1 step
Makes 220 pieces
Recipe Step by Step
400g Pecan nuts
400g Dark brown sugar
400g Brown sugar
200g Muscovado sugar
750g Dry butter 84%
180g Whole eggs
10g Bicarbonate of soda
700g PEPITES BLANCHES 7500/KG 24%
Toast the pecan nuts for approx. 12 minutes at 300°F (150°C) then grind them down. Mix the sugars in an electric mixer. Add the butter while it is still very cold then, once you have a homogeneous mixture, add the eggs, flour, salt and bicarbonate of soda. Complete the mixture by adding the chocolate drops and pecan nuts while the mixer is on a slow speed so that they do not get ground down.
Assembly and finishing
Press the dough into a 34cm frame to a thickness of approx. 3.4cm.
Store it in the fridge or freezer, then cut into 3.4cm strips.
Then cut these strips along their length every 1.5cm.*
Place these pieces on tray lined with baking paper.
To keep your cookies soft, bake them for approx. 4 minutes at 340°F (170°C).
If you prefer crispier cookies, bake them for approx. 10 minutes at 320°C (160°C).* You can also weigh out and create individual balls.