cocoa and hazelnut biscuits Italy Recipe

First, toast the hazelnuts in a preheated static oven at 180 ° C for 8-10 minutes, cool and mix finely with a mixer.

Meanwhile, whisk the egg whites until stiff peaks form.

Combine cocoa, sugar, and hazelnuts in a bowl.

Finally, add the egg whites and honey, and mix from the bottom to the top, being careful not to break up the egg whites too much.

Transfer the mixture to a piping bag fitted with a star tip, form the biscuits directly on a baking sheet lined with baking paper, and finally bake for 15-20 minutes at 180°C in a constantly preheated static oven.

Cocoa and hazelnut biscuits are completed. Allow to cool completely before serving.