Hazelnut biscuits
- Mary Cadogan
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Makes about 30
Easy
Prep: 25 mins
Cook: 8 mins - 10 mins
A star rating of 4.8 out of 5.9 ratingsRate
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These thin and delicate nutty biscuits are delicious served with ice cream or creamy desserts or presented in a gift hamper
Freezable
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Ingredients
Nutrition
Units:
MetricUS
- 85g hazelnut
- 50g plain flour
- 200g caster sugar
- 2 egg whites
- ½ tsp vanilla extract
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Nutrition: per crisp
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kcal51
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fat2g
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saturates0g
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carbs8g
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sugars7g
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fibre0g
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protein1g
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salt0g
low
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Method
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step 1
Heat oven to 200C/180C fan/gas 6. Line 2 large baking sheets with baking parchment. Toast the hazelnuts in a dry frying pan, then grind in a food processor or mini chopper until roughly ground. Mix together the flour, sugar and ground nuts. Whisk the egg whites to soft peaks, then fold into the dry ingredients with the vanilla.
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step 2
Drop tsps of the mixture, spaced apart, onto the lined baking sheets. Bake for 8-10 mins until just starting to colour. Let cool for 10 mins, then remove and cool completely on a wire rack. Store in a tin for up to 3 weeks.
Recipe from Good Food magazine, November 2012
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A star rating of 4.8 out of 5.9 ratings
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