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Nutrition: per crisp

  • kcal51
  • fat2g
  • saturates0g
  • carbs8g
  • sugars7g
  • fibre0g
  • protein1g
  • salt0g
    low

Method

  • 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.

  • 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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Comments, questions and tips (10)

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Overall rating

A star rating of 4.9 out of 5.8 ratings

MB seastar

Great biscuits for a sweet snack!

MB seastar

A star rating of 5 out of 5.

These biscuits are lovely. Light and chewy, with a beautiful texture. I have made an almond version: 40g flaked almonds, 95g flour, 50g demerara sugar, 75g castor sugar, 2 egg whites. And a raspberry and coconut version: 50g desiccated coconut, 85g flour, 75g demerara sugar, 60g frozen blitzed…

sashbynoe

First time I followed recipe exactly and the results were delicous, but a little sweet if eaten on their own. They would go really well with a dark chocolate mouse. The second time I swap the haxelnuts for dessicated coconut and reduced the sugar to 150. They too were delicous. I might half dip them…

puddles

question

Would you use blanched hazelnuts or should they have their skins still on them?

goodfoodteam avatar
goodfoodteam

Hi there, thanks for your question. For this recipe you could use either. For a more refined biscuit use blanched and keep the skins on for a more rustic finish.

fruitcake44

A star rating of 5 out of 5.

Made these as accompaniment to a coffee mousse that I'm making for my husband for a Valentine's meal, I halved the recipe as I didn't need 30 and I got 12, so my dollops of mixture were obviously bigger! As they've just cooled I've tried one (as you do) and they are really yummy, quite sweet but…

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