Hazelnut coffee party (diabetics)

Ingredients

Directions

1. 1

   Chop the nuts, mix with 1 teaspoon of cinnamon and 12 g of diabetic sweetener. Cream butter and 60 g diabetic sweetener with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder, alternating with crème fraîche and stir into the egg-fat mixture. Grease the hollows of a mini-ball cake tin (6 hollows of 80 ml each) with oil. Halve the dough. Put one half of the dough in a cool place. Spread about 2 tablespoons of the remaining dough on each of the hollows. Sprinkle half of the nut mixture on top. Spread the rest of the remaining half of the dough on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let the wreath cool down for about 10 minutes, turn out of the tin and let it cool down completely. Bake 6 more wreaths from the second half of the dough and let them cool down. dust the wreath with 12 g diabetic sweetener and 1/2 teaspoon cinnamon

2. 2

   1 hour waiting time / 1 1/2 BE

3. 3

   Not diabetic? Mix the hazelnuts with 40 g of brown sugar. Prepare dough with 100 g of sugar. Dust with 1 tablespoon icing sugar

4. 4

   Easy to freeze