Airy hazelnut biscuits

Name: Airy hazelnut biscuits
Cook time: 20 min
Total time: 20 min
Yield: 81
Ingredients: 3 Protein (Gr. M); 7-10 Tbsp Salt; 500 g Icing sugar; 7-10 Tbsp 2 1⁄2 tablespoons (25 g) Cocoa; 500 g Hazelnut kernels; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 81

3 Protein (Gr. M)
7-10 Tbsp Salt
500 g Icing sugar
7-10 Tbsp 2 1⁄2 tablespoons (25 g) Cocoa
500 g Hazelnut kernels
baking paper

Directions

1
Line a baking tray with baking paper. Beat the egg whites and 1 pinch of salt until stiff, adding icing sugar and cocoa. Fold in the nuts.
2
Pour the nut mixture onto the baking tray and spread it into a square (approx. 27 x 27 cm). Let it dry overnight in a cool, dry place.
3
Cut the nut mixture into 81 small squares (approx. 3 x 3 cm), remove them from the baking paper with a pallet or spatula and spread them on two baking trays lined with baking paper. Bake one after the other in the preheated oven (electric oven: 150 °C/circulating air: 125 °C/gas: level 1) for approx. 25 minutes.
4
Let it cool down.