Chocolate Hazelnut Biscuits

    Chocolate Hazelnut Biscuits

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    Wonderful biscuits with ground hazelnuts instead of flour. These biscuits can be stored for several weeks in tightly sealed jars or tins.

    Ingredients
    Serves: 12 

    • 2 teaspoons butter, softened
    • 2 egg whites
    • 3/4 cup (185g) white sugar
    • 1 1/2 cups ground hazelnuts
    • 6 tablespoons unsweetened cocoa powder
    • 2 teaspoons lemon zest
    • 1 pinch salt
    • 1 teaspoon vanilla essence

    Directions
    Preparation:30min  ›  Cook:30min  ›  Extra time:1hour resting  ›  Ready in:2hours 

    1. Combine the ground nuts, cocoa, lemon peel, salt and vanilla in a small bowl.
    2. In a large bowl beat the egg whites until they foam and thicken slightly. Sprinkle the sugar over them and continue to beat until whites form stiff unwavering peaks on the beater when lifted out of the bowl. Gently fold the nut mixture into the whites until thoroughly combined.
    3. Coat a large baking tray with 2 teaspoons softened butter. Drop the dough by tablespoons onto the prepared baking tray, spacing them about 3cm apart. Let the biscuits rest at room temperature for 1 hour before baking.
    4. Preheat the oven to 150 degrees C. Place the biscuits in the middle of the oven; bake for 30 minutes or until they are firm. With a spatula carefully transfer the biscuits to a rack to cool.
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    Reviews and Ratings
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    (8)

    Reviews in English (8)

    by
    7

    Regarding whipping the egg whites, the reason to avoid plastic bowls is that they tend to absorb grease/fat, which really interferes with the whipping process. Just sayin'. (Glass, stainless steel, or preferably copper are better choices.) I really enjoyed these cookies. They are delicate in both taste and texture, made unique by the ground hazelnuts, with a hint of lemon. Great recipe, and easy as long as you have blanched (skinned) and toasted hazelnuts on hand. If not, toast shelled hazelnuts in a 350F oven for 10-15 minutes, transfer to a bowl and cover with a towel, let steam one minute, then rub off the skins. (That's the method I used.)  -  12 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    5

    For beating egg whites successfully, your bowl and beaters have to be entirely free of oil or fat. Plastic bowls will not work for some reason. It helps to have the eggs at room temperature. If there is any trace of yolk in the white it will not beat well, either. These are very tasty, airy macaroon type cookies.  -  27 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    3

    These were just what I wanted. Not too sweet and very nutty. They are a little crumbly.  -  06 Jan 2009  (Review from Allrecipes USA and Canada)

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