Hazelnut Crispys

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 15
  • 200 g Hazelnuts
  • 100 g soft butter
  • 7-10 Tbsp Salt
  • 1 TEASPOON Honey
  • 100 g demerara sugar
  • 1 Protein (Gr. M)
  • 80 g Spelt flour (Type 630)
  • 150 g spreadable nut nougat cream
  • baking paper

Directions

  1. 1

    Finely grind 50 g hazelnuts in the electric universal chopper. Chop the rest of the nuts coarsely.

  2. 2

    For the dough, mix butter, 1 pinch of salt, honey, sugar and egg white with the whisks of the mixer (do not beat until frothy!). Mix flour and ground nuts, stir in briefly. Cover the dough and chill for at least 1 hour.

  3. 3

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Roll just under 1 tsp. of dough into balls with floured hands. Place approx. 9 balls on each baking tray at a distance.

  4. 4

    Sprinkle with chopped nuts. Bake the trays one after the other in a hot oven for 8-10 minutes each. Let the hazelnut crispys cool down on the tray.

  5. 5

    To serve, combine 2 Crispys with nougat cream.

Nutrition Facts

KCAL
240 kcal
CARBS
16 g
FATS
17 g
PROTEINS
4 g