130 g butter
130 g sugar
120 g wheat flour
100 g Bonne Parsnip Purée
50 g powdered hazelnuts
50 g toasted, finely chopped hazelnuts
1 tbsp cardamom
Beat the butter and sugar until fluffy.
Add the eggs and the parsnip purée.
Mix the flour, hazelnuts and cardamom.
Add these into the dough while mixing.
Pour the dough in your preferred muffin trays, bake at 200 degrees for about 20 min.
Unsweetened Bonne Premium purées are suitable for all kinds of cooking. You can use these purées to make sweet and savoury treats for any occasion. You are welcome to browse our recipe database or experiment on your own.