The easiest things I have ever made. They are ridiculously light and thin and smell of delicious hazelnuts and went perfectly with the affogato we gave as a dessert at our dinner party. You only want something small after a hefty meal and this was perfect to go with our ice-cream and espresso.
So I followed this recipe from the BBC - seriously they rarely leave you down with a recipe. I did however add a small bit more vanilla than states as I always need to add more vanilla than stated in any recipe!
Ingredients
85g Whole Hazelnuts
50g Plain Flour
200g Caster Sugar
2 Egg Whites
1 tsp Vanilla Extract
Method
1. Heat your fan oven to 180 degrees and line two trays with parchment paper.
2. Add your hazelnuts, whole, to a frying pan and toast them. This brings such a lovely smell to the kitchen and this smell and taste shines so brightly in the finished product.
3. Once the nuts are toasted, grind them in a food processor - or do what I did and leave them cool a bit and whack them in a plastic bag with a rolling pin!
4. In a bowl mix together the ground nuts, flour and sugar.
5. Whisk the egg whites until at soft peaks.
6. Fold the egg whites and vanilla extract into the dry ingredients slowly.
7. Scoop a heaped tsp of mixture onto the baking sheets - making sure to space them about 3 inches apart from each other as the biscuits will spread out in the oven. I use one tsp to scoop the mixture and another tsp help scrape it off the spoon.
8. Bake for 8-10 minutes until you see the edges starting to colour.
9. Turn off the oven and allow the biscuits to cool for 10 minutes. Then remove and cool completely on a wire rack.
These last up to 3 weeks but ours were devoured in one sitting, so you may not need to worry about keeping them last. In saying that - they are great to make a few days ahead of when you would need them.
Ingredients
85g Whole Hazelnuts
50g Plain Flour
200g Caster Sugar
2 Egg Whites
1 tsp Vanilla Extract
Method
1. Heat your fan oven to 180 degrees and line two trays with parchment paper.
2. Add your hazelnuts, whole, to a frying pan and toast them. This brings such a lovely smell to the kitchen and this smell and taste shines so brightly in the finished product.
3. Once the nuts are toasted, grind them in a food processor - or do what I did and leave them cool a bit and whack them in a plastic bag with a rolling pin!
4. In a bowl mix together the ground nuts, flour and sugar.
5. Whisk the egg whites until at soft peaks.
6. Fold the egg whites and vanilla extract into the dry ingredients slowly.
7. Scoop a heaped tsp of mixture onto the baking sheets - making sure to space them about 3 inches apart from each other as the biscuits will spread out in the oven. I use one tsp to scoop the mixture and another tsp help scrape it off the spoon.
8. Bake for 8-10 minutes until you see the edges starting to colour.
9. Turn off the oven and allow the biscuits to cool for 10 minutes. Then remove and cool completely on a wire rack.
These last up to 3 weeks but ours were devoured in one sitting, so you may not need to worry about keeping them last. In saying that - they are great to make a few days ahead of when you would need them.
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