Almond and Hazelnut Biscuits

    40 minutes

    The special cooking process makes this lovely almond biscuit crispy on the outside and chewy within. The recipe comes from northern Italy.

    17 people made this

    Serves: 60 

    • 8 egg whites
    • 1 3/4 cups (385g) white sugar
    • 2 1/2 cups hazelnuts, skinned and chopped
    • 2 1/2 cups chopped almonds

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 160 degrees C. Grease baking trays.
    2. In a large bowl beat egg whites until frothy. Add sugar and beat until mixture is thick and white. Stir in chopped almonds and chopped hazelnuts.
    3. Pour mixture into saucepan over low heat, stirring with a wooden spoon until thick and beige, about 10 minutes. Drop dough by teaspoonfuls onto baking trays about 3cm apart.
    4. Bake about 20 minutes until biscuits are dry to the touch. Let cool on wire rack.

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    Reviews in English (7)


    I have made these cookies twice, and they are always well-received. I opted not to skin the hazelnuts at all - it adds more healthy fiber to the cookies. Cooking the batter long enough for it to be slightly firm will help the cookies bake up taller and not spread out. Adding cinnamon is also quite good.  -  24 Sep 2007  (Review from Allrecipes USA and Canada)


    I think this recipe is great, so simple yet very tasty. I have tasted a similar version from one of our local Italian bakeries, and had been searching for this recipe forever. I have added melted chocolate to the batter and it turned out quite well. Unlike the previous poster, my cookies didn't spread at all, which to me is wrong as I think they actually SHOULD come out flat and thin. As to the skinless hazelnuts, I chopped mine in half, in anticipation of the cookies coming out flat, and roasted them in the oven, and the skin just peeled right off. If you like nutty cookies, this is a must try.  -  19 May 2001  (Review from Allrecipes USA and Canada)


    I was a bit disapointed in the height of the cookies, I thought they would have baked higher rather than flat. It also took alot longer than I had anticipated, since it was difficult to located filbert nuts NOT in the skin. I would have hoped for a more almond, paste tasting center.  -  17 Nov 2000  (Review from Allrecipes USA and Canada)