Crunchy chewy hazelnut biscuits

Crunchy on the outside, chewy on the inside – these biscuits are a household favourite… To the extent I’m thinking of starting to bake triple batches so they actually last more than a day! These are super light and delicate little showstoppers, to be enjoyed with a cuppa and a sudoku ๐Ÿ˜‰


1 egg white

80g sugar or substitute

90g hazelnut flour (or replace with other nut flours except coconut)

20g tapioca starch

1/2 tsp baking powder

Rind from 1 lemon

1/2 tsp almond extract

15g melted butter (vegan works too)


Preheat the oven to 140C.

Combine hazelnut flour, tapioca, baking powder, lemon rind, butter, and almond extract in a bowl.

In another bowl, beat the egg white and slowly add the sugar. Then beat for 5 mins until stiff peaks form.

Add the other ingredients and mix slowly until well incorporated.

Drop teaspoons of the mix onto baking parchment on a baking sheet – leave sufficient space between cookies as these spread.

The mix will be sticky but don’t worry about that. The cookies will come out looking smooth.

Bake for 22-25 mins until golden.

Leave on the baking sheet until cool, then scrape off carefully with a flat spatula.

You can always drizzle melted chocolate on and decorate further, but I like to leave them basic for the moment (fewer calories๐Ÿ˜).ย IMG_20181103_163828.jpg

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