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 😉
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 calories😁).