1 Serve
Ingredients
Ingredients
- 4 Egg Whites
- 1 Cup White Sugar
- 1½ Cups Hazelnuts
ground - 2 Cups Nuts
any type of chopped nut: almond, hazelnuts, walnuts, pecans, coconut - 1 Pinch Cinnamon
- 4 Almond Extract
4 drops
Method
1
Preheat the oven to 305ºF.
In a stand mixer
- 4 Egg Whites
- 1 Cup White Sugar
2
In a stand mixer beat egg whites until firm. Gently fold in the sugar.
Add
- 1½ Cups Hazelnuts
ground - 2 Cups Nuts
any type of chopped nut: almond, hazelnuts, walnuts, pecans, coconut - 1 Pinch Cinnamon
- 4 Almond Extract
4 drops
3
Gently fold in the remaining ingredients so as not to deflate the air beaten into the egg whites. The batter should be quite stiff. If too runny, you may need to add additional nuts.
4
Drop by spoonfuls onto a greased cookie pan.
Bake 35 minutes until firm and hard to the touch. Leave to cool in the oven if possible.
Store in a tin.