John Myers
Biscuit & Co: Tender Hazelnut Heaps
The perfect biscuit & co: tender hazelnut heaps recipe with a picture and simple step-by-step instructions.
- 2 Protein
- 2 tbsp Cocoa powder
- 200 Whole hazelnuts
- 200 Powdered sugar
- 50 Chopped hazelnuts
- Beat the egg whites with a pinch of salt until stiff, then add the icing sugar and cocoa powder. Fold in the hazelnuts. Spread the mixture on a baking sheet lined with baking paper to approx. 25×25 cm (place the edge of aluminum foil or use a sheet metal limiter).
- Let it dry overnight in a cool place. The next day, cut corners 3×3 cm in size, carefully place them on a baking sheet (with baking paper) with a lifter and bake at 125 degrees (preheated) for 25 minutes. Let cool down well.
- These little heaps are a pleasure – tender inside and otherwise crunchy thanks to the hazelnuts.
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