Italian Hazelnut Biscuits
Another really simple biscuit recipe, good for when you’re short on time. These are lovely and chewy and great with a cuppa or vanilla ice-cream. You’ll have squirrels beating down your door for a taste!
If you use large eggs you will need to add more hazelnut meal in order to get the right consistency or the dough will be too runny and the biscuits will end up enormous. Also, watch the cooking time depending on your oven and the size you make your biscuits. If you prefer almonds, see Amaretti. Both are great for gifts or just to have in the house for drop ins. This recipe is from my new favourite foodie, Silvia Colloca on her blog Silvia’s Cucina.
2 egg whites
1 cup hazelnut meal
1½ cup icing sugar, plus more for rolling
1 tsp vanilla extract, or the seeds from half a vanilla bean
Heat your oven to 180C. Mix egg whites, hazelnut meal, vanilla and sugar in a large bowl until a thick paste forms.
Pinch off small bits of paste to shape balls the size of a large walnut. Generously roll the balls in plenty of icing sugar.
Place the balls, well distanced apart, onto an oven tray lined with baking paper.
Bake for 18-20 minutes or until cracked and puffed up. Cool to room temperature before eating.
Makes around 20 depending on size