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Hazelnut crisps

Hazelnut crisps

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • 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

  • Freezable
Nutrition: per crisp
HighlightNutrientUnit
kcal51
fat2g
saturates0g
carbs8g
sugars7g
fibre0g
protein1g
low insalt0g
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Ingredients

  • 85g hazelnut
  • 50g plain flour
  • 200g caster sugar
  • 2 egg whites
  • ½ tsp vanilla extract

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2012

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Overall rating

A star rating of 4.8 out of 5.7 ratings
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