Hazelnut crisps

Prep: 25 mins Cook: 8 mins - 10 mins

Easy

Makes about 30
These thin and delicate nutty biscuits are delicious served with ice cream or creamy desserts or presented in a gift hamper

Nutrition and extra info

  • Freezable

Nutrition: per crisp

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

  • 85g hazelnut
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 50g plain flour
  • 200g caster sugar
  • 2 egg white
  • ½ tsp vanilla extract

Method

  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.

  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.

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Comments, questions and tips

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Comments (7)

sashbynoe's picture

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 in chocolate the next time I make them.

fruitcake44's picture
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 crispy on the outside with a chewy bit in the middle. The recipe says they keep in a tin so I'm hoping they do as I've made these 2 days in advance.......that's if I haven't demolished the lot before then!!

Supercook89's picture

Just made these to go with bbcgoodfood's balsamic blueberries recipe, I can't stop eatting them!! I'm having a dinner party tonight and looking forward to the food complements ;) thanks bbcgoodfood

Hansku's picture

These never made it anywhere near a gift hamper, as myself and my 3 year old became quite addicted. We made these together, very easy and quick, and they had just the crunchy, chewy texture I was hoping for. Delicious!

Hansku's picture

These never made it anywhere near a gift hamper, as myself and my 3 year old daughter became quite addicted! They are really easy to make (made these together with my little girl), and had just the crunchy, chewy texture I was hoping for. Delicious!

astronaut98's picture
5

I thoroughly enjoyed this recipe definitely will do it again

astronaut98's picture
5

I thoroughly enjoyed this recipe definitely will do it again

Questions (2)

puddles's picture

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

goodfoodteam's picture

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.

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