John Myers
Contents
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Ingredients
- 60 g Dark couverture chocolate
- 4 Egg Whites
- 200 g Powdered sugar
- 400 g Ground hazelnuts
- 2 tbsp Lemon juice
- 1 pinch Salt
- 1 tbsp Cinnamon
- Extra powdered sugar
Instructions
- Beat the egg whites with a pinch of salt until stiff and gradually sift in the powdered sugar.
- Set aside about 4-5 tablespoons of the egg whites. Roughly chop the couverture with a sharp knife.
- Mix the hazelnuts, lemon juice, cinnamon and chocolate - fold in the egg white and stir until everything is evenly distributed.
- Knead with your hands and dust with a little more powdered sugar until the dough no longer sticks.
- Roll out the dough about 0.5 cm thick and cut out shapes.
- Place on a baking sheet with baking paper and brush with the remaining egg whites.
- Bake in a preheated oven at 130 ° C for about 20 minutes until crispy but not brown.
- Let it cool down properly before moving it to a cookie jar.
Nutrition
Serving: 100gCalories: 516kcalCarbohydrates: 37.4gProtein: 9gFat: 36.9g
