Almond biscuits filled with almond gianduja

Watch out, these biscuits have addictive potential! These wonderful biscuits are quick to make and consist of just a few ingredients. The butter and ground almonds give the dough its crumbly mouthfeel after baking, which makes each biscuit almost melt in the mouth. The irresistible almond biscuits are filled with a delicious almond and gianduja filling. The biscuits are perfect with a cup of coffee or tea to sweeten up your day.

Almond biscuits with gianduja filling are an exquisite and particularly tasty version of classic biscuits that are perfect for a cosy coffee break or for a sweet moment in everyday life. The fine, delicate shortcrust pastry made from ground almonds and butter provides a wonderfully nutty base which, in combination with the chocolatey-sweet gianduja filling - a delicious blend of almonds and chocolate - makes for an unforgettable flavour experience. The gianduja filling can be varied as desired, for example with a mixture of dark and white chocolate or by adding spices such as cinnamon or cardamom for a personal touch. Give it a try - it's worth it.

Most important key data

Quantity: 35 pieces

Baking time: approx. 12 minutes

Baking temperature: 170 °C fan oven

Level of difficulty: Medium

Shelf life: 3 weeks

Dough

Butter \| soft		100 g
Icing sugar		70 g
Whole egg (beaten egg)		30 g
Almonds \| raw ground		90 g
White flour		100 g
Salt & lemon zest		2 pinches

Gianduja mass

Almond gianduja | firm 150 g

Milk couverture | tempered 50 g

A little dark cake icing for the decoration

35 whole almonds for the decoration

Almond Gianduja sliceable, 150 g

CHF6.90

Menge an Lager: mehr als 20

Add to Wishlist

Add to Compare

Lindt couverture milk 0.5 kg

CHF19.50

Menge an Lager: mehr als 20

Add to Wishlist

Add to Compare

Rosette outer ring cookie cutter, 4.8 cm

CHF6.90

Menge an Lager:15

Add to Wishlist

Add to Compare

Making the Guetzli dough

Firstly, beat the soft butter with the icing sugar until fluffy. Add the whole egg (whisked whole) and mix in briefly. Then add the salt, lemon zest, ground raw almonds and white flour and knead into a dough. Press the finished dough flat, wrap in cling film and leave to rest in the fridge for about half an hour.

While the dough is resting in the fridge, preheat the oven to 170°C.

After about 30 minutes, take the dough out of the fridge and knead briefly by hand. Then roll out the dough to a thickness of 3 mm using a rolling pin and cut out with a rosette cutter. Then bake the biscuits in the oven for approx. 12 minutes.

Rolling pin set 6 pieces

CHF12.90

Menge an Lager: mehr als 20

Add to Wishlist

Add to Compare

Disposable piping bag transparent 20 pieces

CHF6.90

Menge an Lager: mehr als 20

Add to Wishlist

Add to Compare

Hole grommet 10 mm

CHF6.90

Menge an Lager: mehr als 20

Add to Wishlist

Add to Compare

Making the almond gianduja filling

Firstly, cut the sliceable almond gianduja into small pieces so that it can melt evenly and more quickly. Place these pieces in a heat-resistant bowl and carefully place it over a warm water bath. Stir regularly until the almond gianduja is completely melted and smooth.

As soon as the gianduja has melted, add the tempered couverture. Make sure that the couverture is at the right temperature so that the filling sets later. Mix the two ingredients well until they form a homogeneous mass. Now you can fill the finished mixture into a piping bag. Make sure that you don't fill the piping bag too full so that you can handle it easily later. The mixture is now ready for the next step in your preparation.

Now you can pipe the gianduja filling onto half of the biscuits in even portions. Use the piping bag to pipe the desired amount of filling onto the underside of the biscuits. Make sure you don't pipe on too much so that the filling doesn't ooze out when you press them together. Once you have applied the gianduja filling evenly, carefully place the lids on the coated biscuits and press them together lightly so that the filling is evenly distributed and the biscuits adhere well to each other. If the filling is still too soft, you can leave it to cool in the piping bag for a few minutes before piping it onto the biscuits.

To decorate your almond biscuits beautifully, take some tempered couverture or, alternatively, cake icing and pour it into a small paper cornet. Cut a very fine tip in order to pipe the chocolate in thin lines or patterns over the biscuits. You can get creative by drawing a zigzag pattern or small lines across the surface, for example. Once you have decorated the biscuits with the chocolate, place a small chocolate dot in the centre of each biscuit. Carefully place an almond on top to further decorate the biscuit and give it the typical look. As an alternative decoration, you can also simply pipe a chocolate dot in the centre of the biscuits instead of the chocolate lines and decorate with a whole, beautiful almond.

Storage & shelf life

The almond biscuits will keep for up to 3 weeks in a biscuit box. You can freeze this confectionery for up to 2 months.

Nutritional values / 100 g

Posted in: Sweet recipes, Cakes and pastries, Cookies and biscuits, Sweet pastry

Name

Subject

Comment

Rating:

★

Security code:

Comments

Super Rezept
By: F. K. On 2025-02-17
Rating:
★★★★★ (5.0)

Diese Guezli sind ein wahrer Genuss! Die knusprigen Kekse in Kombination mit der cremigen Gianduja-Füllung einfach super.

Replied by: Rebecca Odermatt On 2025-02-21 Guten Tag
Besten Dank für Deine Nachricht, dies freut uns sehr.

Viel Spass beim Nachbacken und liebe Grüsse Rebecca

Mould your own chocolate Easter bunnies

Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities

2019-03-10

You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...

Make your own decorative roulade

Posted in: Things to know, Cakes, Sweet recipes, Sweet basic recipes

2019-01-17

Make your own decor roulade - we'll explain exactly how in this blog, with lots of tips and tricks from our...

Cinnamon stars recipe

Posted in: Seasonal recipe ideas, Sweet recipes, Cakes and pastries, Winter & Christmas, Cookies and biscuits

2018-11-22

Make your own cinnamon stars with the help of our professionals, with lots of tips & tricks to bake the best...

Temper couverture and chocolate correctly

Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities

2018-10-28

How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...

How can I convert a cake recipe?

Posted in: Things to know, Cakes, Sweet recipes, Cakes and pastries, Cakes and cupcakes, Cake creations

2019-10-09

Converting a cake recipe, whether a sponge or a cake filling, is easy with our conversion table.

A Mail deliveries

Free delivery

Blog categories

Search in blog

Latest posts

Popular posts

Almond biscuits filled with almond gianduja