Hazelnut crisps
These thin and delicate nutty biscuits are delicious served with ice cream or creamy desserts or presented in a gift hamper
Difficulty and servings
MAKES about 30
Preparation and cooking times
Prep 25 mins
Cook 8 - 10 mins
- 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.
- 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.
PER CRISP
51 kcalories, protein 1g, carbohydrate 8g, fat 2 g, saturated fat 0g, fibre 0g, sugar 7g, salt 0 g
Recipe from Good Food magazine, November 2012.
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http://www.bbcgoodfood.com/recipes/2604638/
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Difficulty and servings
MAKES about 30
Preparation and cooking times
Prep 25 mins
Cook 8 - 10 mins
PER CRISP
51 kcalories, protein 1g, carbohydrate 8g, fat 2 g, saturated fat 0g, fibre 0g, sugar 7g, salt 0 g
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05 November 2012
YashYash1998 rated and commented on this recipe
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05 November 2012
YashYash1998 commented on this recipe
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