Recipe: Easter Biscuits

Kalmeijer helps bakers create seasonal products that stand out in the shop while also being efficient to produce. A great example of this is Easter biscuits with hazelnut: a rich butter dough with a full flavor and a traditional, artisanal look. By preparing the dough carefully and processing it with the Kalmeijer biscuit machine KGM, you get a neatly formed cookie that’s perfect for the spring season.

The result is a crisp‑yet‑tender biscuit with a warm nutty note and a recognizable Easter feel – ideal for boosting Easter sales.

Ingredients

• 100% flour (Eidelweiss)
• 28% white caster sugar
• 28% powdered sugar
• 62% unsalted butter
• 6% fresh eggs
• 0.5% salt
• 1% baking powder (Vulkaan)
• 8% chopped hazelnuts

Method

• Lightly toast the hazelnuts and chop them finely to a maximum size of 4 mm.
• Prepare the dough according to the standard dough‑making method.
• When using chilled butter, the dough can be processed immediately; when using soft butter, mix the dough briefly and let it rest in the refrigerator for one day.
• Remove the dough from the refrigerator and knead it lightly before processing.
• Roll out the dough into sheets of approximately 8 mm thick.

Processing & Baking

• Process the dough using the Kalmeijer biscuit machine KGM and an appropriate pattern rolling pin, for example Easter figures nr. 1600-910.
• Baking temperature: 175 °C
• Baking time: 12–15 minutes (depending on the type of oven)

With Kalmeijer machines, you can easily produce seasonal cookies that radiate craftsmanship while remaining perfectly reproducible — exactly what today’s consumer expects.