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My recipe
Hazelnut biscuits
Introduction
These cookies are very popular on Tenerife, you can buy then in any patisserie here. If you are a nut addict, those cookies are for you.
- 250 g hazelnuts (almonds)
- 2 egg whites
- 3 tbsp flour
- 60 g fine sugar + 1 tbsp
- Pinch of salt
- Almond flakes
- On a dry pan toast the nuts until nice and golden
- Transfer the nuts to a food processor, add 1 tbsp sugar and ground (not very finely)
- Whisk the egg whites with a pinch of salt, keep whisking add gradually the sugar until the mixture is smooth and shiny
- Fold in the flour and nuts in several batches, gently stirring the mixture after each batch
- Place spoonfuls of the mixture onto a non-stick baking sheet, approximately 1-1,5 in apart
- Scatter the almonds flakes over the biscuits
- Bake for 5 min at 230C
- Carefully remove from the baking tray and cool down on a wire rack
- Keep in the airtight container
Thoughts and Ideas
I think you can take any nuts of your choice. I made them several times with the almonds and almond essence. The biscuits can keep up to 2 weeks in the airtight container.
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